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| 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 |
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| 40 | caramels, unwrapped |
| 1/3 | cup whipping cream |
| 3/4 | cup chopped pecans |
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| 1 | bag (11.5 oz) milk chocolate chips (2 cups) |
| 1/3 | cup whipping cream |
| 1/4 | cup chopped pecans |
| 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. |
| Use 10-inch tart pan. In step 2, bake crust 21 to 23 minutes. |
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| 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! |
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| Use oatmeal chocolate chip cookie mix instead of the oatmeal cookie mix if you’d prefer not to have the cinnamon flavor. |
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| No tart pan? Use a 13x9-inch pan and cut into squares instead of wedges. |
Nutrition Information:
530 ( 260); 29g ( 10g, 0g); 45mg; 240mg; 59g ( 3g, 37g); 7g 8%; 0%; 10%; 8% 4 ; 0 ; 1 ; 4 4