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    CARAMEL NUT WEDGES


    Source of Recipe


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    List of Ingredients




    HEAT OVEN TO 450 DEGREES. Line a 9 inch round cake pan with foil. Unfold 1 ready to use piecrust in pan. Press into pan, fold edges down slightly to make 1 inch high lip. Press edges gently with fork, then prick crust. Press a
    sheet of foil snugly into crust. Bake 12 min. remove foil bake another 6 min. until lightly browned. REDUCE HEAT TO 350 DEGREES. Whisk 3/4 cup caramel ice cream topping, 2 eggs, 2 tbs. stick butter, melted, and 1 tsp vanilla in bowl until well blended. Pour into crust, scatter 1 can 10 oz salted mixed nuts evenly over top. Bake 30 min. until lightly browned. Cool. Refrigerate 4hours. Lift
    foil by ends to cutting board. Cut in 24 wedges.*

    Recipe
 

 

 

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