Cookie Tart With Nutella Hazelnut Spread And Berries Recipe

Ingredients

1

pouch (17.5 oz) Betty Crocker™ sugar cookie mix

Butter and egg called for on cookie mix pouch for drop cookies

3/4

cup Nutella® hazelnut spread

1 1/2

cups sliced fresh strawberries

1

cup fresh raspberries

Preparation

Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray.

In medium bowl, stir Cookie Tart ingredients until soft dough forms. Press dough evenly in pan.

Bake 15 to 20 minutes or until edges are golden brown. Cool completely in pan on cooling rack, about 1 hour.

When ready to serve, spread hazelnut chocolate spread evenly over cookie base, leaving 1/2-inch border. Arrange berries over hazelnut chocolate layer. Cut into wedges. Store loosely covered in refrigerator.

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