Butterscotch Nut Cookie Tart

Butterscotch Nut Cookie Tart

Here's a great idea for the butterscotch nuts in your family. They'll love this butterscotch tart, sprinkled with chopped walnuts for a crunchy, toasty addition. The sweet, smooth tart pairs perfectly with a warm cup of coffee.

SKILL LEVEL
beginner
PREP
15 min
BAKE
45 min

Ingredients

  Amount Per Serving % DV *
Calories540
Calories from Fat310
Total Fat35 g54% DV
Saturated Fat17 g85% DV
Trans Fat0 g
Cholesterol85 mg28% DV
Sodium370 mg15% DV
Total Carbohydrates54 g18% DV
Dietary Fiber2.0 g8% DV
Sugars20 g
Protein8 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
  Amount Per Serving % DV *
Calories540
Calories from Fat310
Total Fat35 g54% DV
Saturated Fat17 g85% DV
Trans Fat0 g
Cholesterol85 mg28% DV
Sodium370 mg15% DV
Total Carbohydrates54 g18% DV
Dietary Fiber2.0 g8% DV
Sugars20 g
Protein8 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
1 (1/2 of 15-oz. pkg.)refrigerated pie crust
1/2 cupbutter or margarine (1 stick), softened
2 eggs, beaten
2 teaspoonsrum extract
1 cupsugar
1/2 cupall-purpose flour
1/2 teaspoonsalt
1 cupwalnuts, chopped
3/4 cup plus 2 tablespoonsHERSHEY'S Butterscotch Chips (1/2 11-oz. pkg.)
Vanilla ice cream (optional)

Directions

  • 1. Heat oven to 350°F. Unroll pastry; place in bottom and up sides of 9-inch springform pan.
  • 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. 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. 8 servings.
Ingredients sitting on a table

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