Can you tell that I’m loving my new tart pan? During the holidays I’d planned a cookie bake with my diva granddaughter and her friend, that is the granddaughter of one of my clients. When these little girls get together they like to hop from one activity to another. Typical 6 year olds. I didn’t want the recipe or the process to be too involved so I was going to have them bake cookies from a boxed mix I bought several weeks earlier.
It was Pillsbury Oatmeal Chocolate Chunk and for $1.18 I figured what the heck. Just so happens that the Sunday the bake was planned was the day we got socked with 5+ inches of snow. No one should risk life and limb for cookies. We put it off until the following Sunday and as fate would have it Gabbi was sick. So much for the cookie bake.
After all the cookies I’d baked for the holidays, that lonely box of mix looked forlorn and I had to put it out of it’s misery with this tart recipe. The Fudgy Turtle Tart is actually from Betty Crocker and suggests it’s oatmeal cookie mix. Being the peaceful, loving person that I am, I didn’t think Ms. Crocker wouldn’t mind sharing the limelight with the doughboy. One more thing; on the sweet and gooey meter this one is waaaaay over the top. Don’t say I didn’t warn you. Enjoy (I feel like I should also add the word, responsibly).
1 pouch (1 lb 1.5 oz) Pillsbury Oatmeal Chocolate Chunk cookie mix
½ cup butter, softened
1 TBS water
1 cup chopped pecans
40 caramels, unwrapped
1/3 cup whipping cream
¾ cup chopped pecans
1 bag (11.5 oz) milk chocolate chips (2 cups)
¼ cup chopped pecans
Preheat oven to 350°. 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. Now that I’ve made it I’d recommend a light spritz with a nonstick spray. It wasn’t super hard to unmold, but the spray would have made a difference. Bake 19-21 minutes or until light brown. Cool 10 minutes.
In the mean time in a medium microwavable bowl, microwave caramels and 1/3 cup cream on High 2-4 minutes, stirring twice until caramels are melted. After 2 minutes the mixture was nice and bubbly. This stuff was volcano like bubbly, so hand very carefully. (not that you wouldn’t anyway). Stir in ¾ cup pecans. Spread over cooled crust. Refrigerate 15 minutes.
In another medium microwavable bowl, microwave chocolate chips and 1/3 cup cream on High 1-2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with ¼ cup pecans. Refrigerate 2 hours our until set. To serve, let stand at room temperature 10 minutes before cutting. And if you really want to experience fudgy turtle tart nirvana, heat your serving slice in the microwave for about 10-15 seconds. My oh my oh my! Store covered in refrigerator.