TURTLE TART

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Prize-Winning Recipe 2007! Show-stopper desserts can be delicious as well as super simple when you start with a time-saving cookie mix! Check out the recipe tip for using a common baking pan.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h15m

Yield 16

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 530, Carbohydrate 59 g, Cholesterol 45 mg, Fat 4, Fiber 3 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 37 g, TransFat 0 g

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