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Butterscotch Nut Cookie Tart Recipe

Butterscotch Nut Cookie Tart

Prep Time: 15 Minutes

Skill Level: Beginner

Recipe Rating


  • 1 (1/2 of 15-oz. pkg.) refrigerated pie crust
  • 1/2 cup butter or margarine
  • 2 eggs
  • 2 teaspoons rum extract
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup walnuts
  • 3/4 cup plus 2 tablespoons HERSHEY'S Butterscotch Chips
  • Vanilla ice cream


  • 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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