Wednesday, March 3, 2010

Turtle Tart

Recipe from: Betty Crocker
Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal chocolate chip 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

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.

This tart was delicious, BUT it was only REALLY GOOD when not refrigerated. The original recipe stated to store in refrigerator, but that made it VERY hard. Once it " initially sets up", remove from fridge and allow it to come to room temp before serving, and KEEP at room temp!

**If you don't have a tart pan, you can use a springform pan OR just a 9X13 dish and make them into bars.

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