nutes, set aside.
Line tart shell with parchment paper,
9 1/2 inch tart pan.
In a food
nd pale golden.
Cook caramel, without stirring, swirling pan,
he dough out into a tart pan. Prick all over with
nto bottom of 9 inch tart pan with removable bottom.
astry to a 10-inch tart pan. Press pastry into fluted
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together crushed cookies, walnuts, and marshmallows. Spread half of mixture into crust. Drizzle evenly with half of caramel sauce and half of chocolate sauce. Top with remaining cookie mixture, and drizzle with remaining caramel and chocolate.
Bake in preheated oven for 10 to 15 minutes, until marshmallows are soft. Allow to cool to room temperature before serving.
For caramel pecans, line a baking pan
inutes and for a softer caramel cook just to a few
he end.
While the caramel is cooking, pour the cream
For caramel sauce:
Bring sugar, cream,
In a medium bowl, whisk caramel and egg together. Gradually whisk
ind that all overnight oatmeal recipes stick to the sides of
br>Remove ring and slide tart carefully onto serving platter while
Place 24 frozen tart shells on baking sheets. Let tart shells come to
e very full.) Divide the caramel topping between ramekins. I use
egrees F.
Line the tart shell with parchment papers and
combine the coconut water, sugar, caramel sauce, and fish sauce and
3\" baking pan. Place Kraft caramel bits in a microwave container
9 inch flan or tart pan with a removable, fluted