Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Tart: Fudgy Tirtle Tart




Source of Recipe


pillsbury.com


Recipe Introduction


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.


List of 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


Recipe



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.

High Altitude (3500-6500 ft): Use 10-inch tart pan. In step 2, bake crust 21 to 23 minutes.

--Did You Know?---

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!

---Variation---
Use oatmeal chocolate chip cookie mix instead of the oatmeal cookie mix if you’d prefer not to have the cinnamon flavor.

---Substitution ---
No tart pan? Use a 13x9-inch pan and cut into squares instead of wedges.

Nutrition Information:
1 Serving: Calories 530 (Calories from Fat 260); Total Fat 29g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 45mg; Sodium 240mg; Total Carbohydrate 59g (Dietary Fiber 3g, Sugars 37g); Protein 7g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 10%; Iron 8% Exchanges: 4 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 4 Fat Carbohydrate Choices: 4