Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Caramel nut tart that can be made with pecans, hazelnuts or macadamia nuts. The chocolate filling elevates this nut tart to fancy dessert status!
Heat oven to 350°F.
Combine 1 1/2 cups mixed nuts, almonds and sugar in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until finely ground. (Do not grind into paste.)
Combine butter and vanilla in bowl until well mixed. Add ground nut mixture; stir just until dough holds together. Press onto bottom of ungreased 9-inch tart pan with removable bottom. Place onto baking sheet. Bake 20-25 minutes or until golden brown.
Combine caramels and half & half in 2-quart saucepan. Cook over low heat, stirring occasionally, 15-20 minutes or until caramels are melted and mixture is smooth. Remove from heat; gently stir 1 1/2 cups mixed nuts into caramel mixture. Spoon onto cooled crust; spread to coat evenly. Cool 30 minutes.
Melt chocolate chips and oil in 1-quart saucepan over low heat 3-5 minutes or until melted and smooth. Drizzle over tart. Garnish with whipped cream, if desired.
Dietary Fiber: 3g
I brought this to a party and it was a huge hit with everyone - just a few crumbs were left by the end of the meal. It was easy to make and was very pretty.
Made this for my daughter who is allergic to gluten for Thanksgiving. It all disappeared quickly & was the favorite dessert even by family members who can eat gluten. I was asked to make a double batch for Christmas & plan to do so. It is wonderful!
My family and friends were awed by the appearance and taste of this tart. Easy to prepare and stunning presentation. I used a decorating tube to pipe the chocolate on top in a lattice design. I increased the recipe by half to use a 12" spring-form pan.
I have Celiac so have to eat gluten-free, but I would make this again even if I didn't have to. It is delicious, and like a candy bar, but not too rich that you can't have more pieces!
The flavor is outstanding and the whip cream is an added bonus. WARNING: Do not look at the calories!!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2402
© 2014 Land O'Lakes, Inc.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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