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
Cookie Base
1pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix1/2cup butter or margarine, softened1tablespoon water1egg1cup chopped pecans
Filling
40caramels, unwrapped1/3
cup whipping cream
3/4cup chopped pecans
Topping
1bag (11.5 oz) milk chocolate chips (2 cups)1/3
cup whipping crea
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.
High Altitude
(3500-6500 ft): Use 10-inch tart pan. In step 2, bake crust 21 to 23 minutes.
Turtle Tart
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.
Prep Time: 25 min
Total Time: 3 hours 15 min
Makes: 16 servings
Cookie Base1pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix1/2cup butter or margarine, softened1tablespoon water1egg1cup chopped pecansFilling40caramels, unwrapped1/3cup whipping cream3/4cup chopped pecansTopping1bag (11.5 oz) milk chocolate chips (2 cups)1/3cup whipping cream1/4cup chopped pecans1.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.
Cookie Base1pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix1/2cup butter or margarine, softened1tablespoon water1egg1cup chopped pecansFilling40caramels, unwrapped1/3cup whipping cream3/4cup chopped pecansTopping1bag (11.5 oz) milk chocolate chips (2 cups)1/3cup whipping cream1/4cup 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.High Altitude (3500-6500 ft): Use 10-inch tart pan. In step 2, bake crust 21 to 23 minutes.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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!VariationUse oatmeal chocolate chip cookie mix instead of the oatmeal cookie mix if youd prefer not to have the cinnamon flavor.SubstitutionNo tart pan? Use a 13×9-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
*Percent Daily Values are based on a 2,000 calorie diet.