Turtle Tart

Turtle Tart

Photo by lisapearce


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cookie Base

  • 1

    1

  • pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

  • ½

    ½

  • cup butter or margarine, softened

  • 1

    1

  • tablespoon water

  • 1

    1

  • egg

  • 1

    1

  • cup chopped pecans

  • Filling

  • 40

    40

  • caramels, unwrapped

  • cup whipping cream

  • ¾

    ¾

  • cup chopped pecans

  • Topping

  • 1

    1

  • bag (11.5 oz) milk chocolate chips (2 cups)

  • cup whipping cream

  • ¼

    ¼

  • cup chopped pecans

Directions

Heat oven to 350°F. In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up sides of ungreased 9-inch tart pan with removable bottom. 2 Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes. 3 Meanwhile, in medium microwavable bowl, microwave caramels and 1/3 cup cream on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in 3/4 cup pecans. Spread over cooled crust. Refrigerate 15 minutes. 4 In another medium microwavable bowl, microwave chocolate chips and 1/3 cup cream on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator.


Nutrition

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