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Nutty Caramel Cookie Tart

Prep Time: 20 Minute(s)
Cook Time: 29 Minute(s)
Yield: 16 servings


  • 1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies
  • 1/3 cup Fisher® Dry Roasted Peanuts
  • 1/3 cup Smucker's® Caramel Flavored Topping
  • 1/4 cup Jif® Creamy Peanut Butter
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup peanut butter chips
  • 1/4 cup white vanilla baking chips


  1. Heat oven to 350°F. Press cookie dough evenly in bottom of ungreased 9-inch springform pan. (If dough is sticky, use floured fingers.) Bake 17 to 22 minutes or until light golden brown.
  2. Meanwhile, place peanuts in resealable food-storage plastic bag; seal bag. Crush peanuts with rolling pin or meat mallet; set aside.
  3. In medium microwavable bowl, microwave caramel topping, peanut butter and cinnamon uncovered on High 30 to 60 seconds or until hot and bubbly; stir well. Drizzle mixture evenly over partially baked crust. Sprinkle with peanut butter chips, vanilla baking chips and crushed peanuts.
  4. Bake 12 to 18 minutes longer or until edges are golden brown. Cool completely, about 1 hour 30 minutes.
  5. Run sharp knife carefully around edge of tart to loosen; remove side of pan. To serve, cut tart into wedges. Store tightly covered at room temperature.
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Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820

Nutrition Facts

Serving Size (1 slice, 1/16 of tart), Calories 240 (Calories from Fat 110), Total Fat 12g (Saturated Fat 3g, Trans Fat 1g), Cholesterol 10mg, Sodium 180mg, Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 19g), Protein 4g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.