- 25 mins
Ingredients
- 1 pouch Betty Crocker oatmeal cookie mix
- 1/2 cup butter, softened
- 1 tbsp water
- 1 egg
- 1 cup chopped pecans
- Filling
- 40 caramels, unwrapped
- 1/3 cup whipping cream
- 3/4 cup chopped pecans
- Topping
- 1 bag (11.5 oz) milk chocolate chips (2 cups)
- 1/3 cup whipping cream
- 1/4 cup chopped pecans
Preparation
Step 1
Heat oven to 350.
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.
Bake 19 to 21 minutes or until light golden brown.Cool 10 minutes.
Meanwhile,in medium microwavable bowl, microwave caramels and 1/3 cup cream onhigh 2-4 minutes, stirring twice, until caramels are melted.Stir in 3/4 cup pecans. Spread over cooled crust. Refrigerate 15 minutes.
In another medium microwavable bowl,microwave chocolate chips and 1/3 cup cream on high 1-2 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.
1 serving- calories 530, total fat-20g,carbohydrate-59g, fat-4