Categories: Dessert

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

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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