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Home > Recipes > Butterscotch Nut Cookie Tart

Butterscotch Nut Cookie Tart Recipe

Butterscotch Nut Cookie Tart
  • Beginner

Find Similar Recipes:

Tarts x Beginner x HERSHEY’S Butterscotch Chips x Thanksgiving x Holiday x Christmas x
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Prep Time:
15 Minutes
Skill Level:

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Nutrition Information

Serving Size: 1 tart
Servings per Recipe: 16

  Amount Per Serving %DV *
Calories 270 -
Calories from Fat 160 -
Total Fat 17g 26% DV
Saturated Fat 9g 45% DV
Trans Fat 0g -
Cholesterol 40mg 13% DV
Sodium 190mg 8% DV
Total Carbohydrates 27g 9% DV
Dietary Fiber 1g 0% DV
Sugars 10g -
Protein 4g -
Vitamin A - 4% DV
Vitamin C - 0% DV
Calcium - 2% DV
Iron - 4% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Note: Makes 12-16 servings. Nutrition Information calculated for 16 servings. Nutrition Information does not include optional ingredients


  • 1 (1/2 of 15-oz. pkg.) refrigerated pie crust
  • 1/2 cup (1 stick) butter or margarine, softened
  • 2 eggs, beaten
  • 2 teaspoons rum extract
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • 3/4 cup plus 2 tablespoons (1/2 11-oz. pkg.) HERSHEY'S Butterscotch Chips
  • Vanilla ice cream (optional)


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. 12 to 16 servings.

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