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Prep Time: 25 Minutes Cook Time: 175 Minutes |
Ready In: 200 Minutes Servings: 16 |
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If you like chocolate and caramel, you will love this! Ingredients:
1 (17 1/2 ounce) bag betty crocker oatmeal cookie mix |
1/2 cup butter or 1/2 cup margarine, softened |
1 tablespoon water |
1 egg |
1 cup chopped pecans |
40 caramels, unwrapped |
1/3 cup whipping cream |
3/4 cup chopped pecans |
1 (11 1/2 ounce) bag milk chocolate chips (2 cups) |
1/3 cup whipping cream |
1/4 cup chopped pecans |
Directions:
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 side 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 whipping cream on High 2 to 4 minutes, stirring twice;until caramels are melted. Stir in cup pecans. Spread over cooled crust. Refrigerate 15 minutes.
4. In another medium microwavable bowl, microwave chocolate chips and 1/3 cup whipping 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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