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Instructions
Step
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.
Step
2
Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes. Using back of a spoon, gently press center of crust to flatten slightly.
Step
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.
Step
4
In medium bowl, place chocolate chips. In 1-quart saucepan, heat 1/3 cup whipping cream over medium-low heat 3 to 5 minutes or until hot. Pour cream over chocolate chips in bowl; let stand 5 minutes. Stir until 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.
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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!
Use oatmeal chocolate chip cookie mix instead of the oatmeal cookie mix if you’d prefer not to have the cinnamon flavor.
No tart pan? Use a 13x9-inch pan and cut into squares instead of wedges.
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