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Butterscotch Nut Cookie Tart

Bake up a winner with this butterscotch pie tart, sprinkled with chopped walnuts.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 15  Minutes

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 cup butter or margarine (1 stick) , softened
  • 2 eggs , beaten
  • 2 teaspoons rum extract
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup walnuts chopped
  • 3/4 cup plus 2 tablespoons HERSHEY'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.

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