• 1  pouch

  Betty Crocker® oatmeal cookie mix (1 pound 1.5 ounces)

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• 1/2  cup

  butter or margarine, softened

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• 1  tablespoon

  water

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• 1  

  egg

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• 1  cup

  chopped pecans

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• 40  

  caramels, unwrapped

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• 1/3  cup

  whipping cream

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• 3/4  cup

  chopped pecans

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• 1  bag

  milk chocolate chips (2 cups, 11.5 ounces)

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• 1/3  cup

  whipping cream

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• 1/4  cup

  chopped pecans

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1.

Heat oven to 350 degrees 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.

2.

Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes.

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.

4.

In another medium microwavable 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.

Tip:

High Altitude (3500-6500 ft): Use 10-inch tart pan. In step 2, bake crust 21 to 23 minutes.

Nutrition information