Pecan caramel tart

Yield: 12 Servings

Measure Ingredient
1 pack (15-oz) Pillsbury All Ready pie crusts; (can be found in dairy case)
18 \N Vanilla caramel candies
½ cup Whipping cream
3½ cup Pecan halves
1 teaspoon Butter or margarine
¼ cup Semi-sweet chocolate chips
1 tablespoon Whipping cream
\N \N Sweetened whipped cream (optional)


Heat the oven to 450 degees. Pre a pie crust according to package directions for unfilled 1-crust pie, using 10-inch tart pan with removable bottom or 9-inch pie pan. Refrigerate remaining crust for later use. Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Generously prick crust with fork. Bake for 9-11 minutes, or until light golden brown. Cool completely.

In medium saucepan, combine caramels and ½ cup whipping cream; cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. Remove from heat. Add pecans; stir well to coat. Spread evenly over cooled, baked crust.

In small saucepan over low heat, melt margarine and chocolate chips, stirring constantly. Add 1 tablespoon whipping cream; stir until well blended. Drizzle over pecan filling. Refrigerate 1 hour or until filling is firm. Garnish with sweetened whipped cream, if desired. Makes 12 servings.


From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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