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Ingredients
- 1 refrigerate pie pastry
- 36 caramels
- 1 c. heavy whipping cream, divided
- 3 1/2 c. pecan halves
- 1/2 c. semisweet choc. chips
Details
Servings 16
Preparation
Step 1
On a lightly floured surface, unroll pastry. Transfer to an 11 in. fluted tart pan with removable bottom; trim edges. Line unpricked pastry with double thickness of heavy duty foil. Bake at 450F for 8 min. Remove foil; bake 5-7 min. longer or until lightly golden brown.
In a lg. saucepan, combine caramels and 1/2 c. cream. Cook and stir over med-low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust.
In a small microwavable bowl, melt chips; drizzle over filling. Cover and refrigerate for 30 min. or until set. Whip remaining cream; serve with tart.
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