Turtle Tart

TURTLE TART

Cookie Base:
1 pouch (1 lb. 1.5 oz) Betty Crocker oatmeal cookie mix
1/2 cup butter or margarine, softened
1 Tbsp. 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

Heat oven to 350 degrees. 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. Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes. Meanwhile, in medium microwaveable 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. In another medium microwaveable 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.