Turtle Tart

Cookie Base

1

pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2cup 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

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.

Makes 16 servings
Source