Prep Time: 25min
Total Time: 3h15min
Servings: 16
Ingredients
Cookie Base
- 1
- pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
- 1/2
- cup butter or margarine, softened
- 1
- tablespoon 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
Directions
- 1Heat 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.
- 2Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes.
- 3Meanwhile, 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.
- 4In 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.
Expert Tips
This recipe was one of fifteen winners in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded!
Use oatmeal chocolate chip cookie mix instead of the oatmeal cookie mix if you’d prefer not to have the cinnamon flavor.
No tart pan? Use a 13x9-inch pan and cut into squares instead of wedges.
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