Ingredients

The following ingredients have 4 Servings
  • 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
  • 40 caramels, unwrapped
  • 1/3 cup whipping cream
  • 3/4 cup chopped pecans
  • 1 bag (11.5 oz) milk chocolate chips (2 cups)
  • 1/3 cup whipping cream
  • 1/4 cup chopped pecans

Instruction

  • 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.
  • Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes. Using back of a spoon, gently press center of crust to flatten slightly.
  • 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.
  • In medium bowl, place chocolate chips. In 1-quart saucepan, heat 1/3 cup whipping cream over medium-low heat 3 to 5 minutes or until hot. Pour cream over chocolate chips in bowl; let stand 5 minutes. Stir until 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.