1 refrigerated ready to use piecrust 1 cup semisweet chocolate chips 1 cup coarsely chopped walnuts 1/4 cup salted butter 1/2 cup packed light brown sugar 3/4 cup dark corn syrup 3 eggs 1 tsp vanilla Whipped Cream

Heat oven to 350 degrees.* Unfold the piecrust. Roll up on a rolling pin, unroll into 9 inch tart pan with a removable bottom. Fold overhanging crust into pan, press crust against side of pan. Sprinkle chocolate and walnuts over the bottom of piecrust.

Microwave the butter in a glass cup, covered, at 100% power 40 seconds. Beat in brown sugar, corn syrup, eggs and vanilla until smooth. Pour into crust. Bake 45 min. or until crust is golden brown. Let cool. Remove side of pan. SERVE WITH WHIPPED CREAM. Makes 8 servings.*

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