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Turtle Tart

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Rate this recipe 4.8/5 (12 Votes)
Turtle Tart 1 Picture

Ingredients

  • Cookie Base
  • 1 1
  • pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
  • 1/2 1/2
  • cup butter or margarine, softened
  • 1 1
  • tablespoon water
  • 1 1
  • egg
  • 1 1
  • cup chopped pecans
  • Filling
  • 40 40
  • caramels, unwrapped
  • 1/3 1/3
  • cup whipping cream
  • 3/4 3/4
  • cup chopped pecans
  • Topping
  • 1 1
  • bag (11.5 oz) milk chocolate chips (2 cups)
  • 1/3 1/3
  • cup whipping cream
  • 1/4 1/4
  • cup chopped pecans

Details

Preparation

Step 1

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.

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