Butterscotch Nut Cookie Tart Recipe

Butterscotch Nut Cookie Tart Recipe
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  1. 1 (1/2 of 15-oz. pkg.) refrigerated pie crust
  2. 1/2 cup (1 stick) butter or margarine, softened
  3. 2 eggs, beaten
  4. 2 teaspoons rum extract
  5. 1 cup sugar
  6. 1/2 cup all-purpose flour
  7. 1/2 teaspoon salt
  8. 1 cupchopped walnuts
  9. 3/4 cup plus 2 tablespoons(1/2 11-oz. pkg.) HERSHEY'S Butterscotch Chips
  10. Vanilla ice cream (optional)
  1. 1. Heat oven to 350°F. Unroll pastry; place in bottom and up sides of 9-inch springform pan.
  2. 2. Beat butter in medium bowl; add eggs and rum extract, blending well. Stir together sugar, flour and salt; beat into butter mixture. Stir in walnuts and butterscotch chips; spread in bottom of crust. Fold edges of crust loosely over filling, if desired.
  3. 3. Bake 45 to 50 minutes or until golden brown. Cool 10 minutes on wire rack; remove side of springform pan. Cool an additional hour. Best if served slightly warm. Cut into wedges and serve with vanilla ice cream, if desired. 12 to 16 servings.
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