Total Time
3hrs 45mins
Prep 25 mins
Cook 3 hrs 20 mins

If you like chocolate and caramel, you will love this!

Ingredients Nutrition

  • COOKIE BASE

  • 1 (17 1/2 ounce) bagbetty crocker oatmeal cookie mix
  • 12 cup butter or 12 cup margarine, softened
  • 1 tablespoon water
  • 1 egg
  • 1 cup chopped pecans
  • FILLING

  • 40 caramels, unwrapped
  • 13 cup whipping cream
  • 34 cup chopped pecans
  • TOPPING

  • 1 (11 1/2 ounce) bag milk chocolate chips (2 cups)
  • 13 cup whipping cream
  • 14 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.

Reviews

(2)
Most Helpful

So easy, so good! I used a basic pastry crust (less sweet and rich) fully baked before filling it. Also made miniatures in mini muffin tins. They were loved by everyone.

lilsweetie April 25, 2010

Excellent! Really rich so it serves a lot of people! Loved it!

angelinkitchen March 15, 2008

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