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1 16.5-ounce package chocolate chip cookie dough
1 14-ounce bag caramels, unwrapped
1/4 cup heavy whipping cream
1 large egg, lightly beaten
1 10-ounce can lightly salted mixed nuts
- Preheat oven to 350 degrees. In an 11 inch fluted tart pan with a removable bottom, press cookie dough into bottom and up sides of pan. Bake for 15 minutes. Remove from oven.
- In a small bowl, combine caramels and cream. Microwave on high, in 30 second intervals, stirring between each until smooth, about 2 minutes total. Let caramel mixture cool 10 minutes. Add egg to caramel mixture, whisking well.
- Pour caramel mixture into prepared crust. Top with nuts. Place tart on baking sheet. Bake for 10 for 15 minutes or until set.