Caramel Nut Tart
1/2 cup heavy whipping cream
2 tbs instant coffee granules
1 package (14 oz.) caramels, unwrapped
4 cups toasted almonds or pecans
1/4 tsp ground cinnamon
1 prepared graham cracker crumb crust (6 oz. or 9-inch)
Melted BAKER'S Semi-Sweet Baking Chocolate
Stir cream and instant coffee in a large microwaveable bowl until well blended. Add caramels. Microwave on high 2-3 minutes, stirring every minute. Stir until caramels are completely melted. Stir in pecans and cinnamon.
Spoon mixture into crust. Spread top evenly with knife. Refrigerate for about 1 hour or until firm. Cut into slices to serve. Drizzle tart and/or plate with melted chocolate.