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.
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.
