Are you looking for something different for the dessert table this Thanksgiving? Pumpkin is great and all, but well, no holiday is really complete without a tasty chocolate dessert. And when the dessert is as simple and delicious as this Turtle Tart, you might just outshine the turkey.
This recipe does have quite a few steps, but it really is an easy recipe that even a beginner cook can handle and w0w everyone at the Thanksgiving feast.
I suppose the recipe came from somewhere, so I can’t take credit for making it up. I know I didn’t make it up, because I’ve never used a packaged cookie mix for anything. I thought about making up my own crust because I’m pretty much anti-packaged cooke and brownie mixes, but I was a little short on time–and since I hadn’t tasted it before, I wasn’t sure what I would make for a crust.
Start with the cookie mix, add egg and butter and create a crust. then add a cup of chopped pecans to the dough (yum).
The recipe actually calls for a tart pan with a removable bottom but I didn’t have one and couldn’t find one at all two stores I visited, so I used a springform pan–it worked great.
Press the dough into the bottom and up the sides of the pan and then bake it for about 20 minutes in a 350-degree oven.
Take it out and let it cool for 10 minutes or so. While it’s cooling, melt the caramels with 1/3 cup of cream, and blend it well.
Mix in more pecans and pour over the cooled crust. Refrigerate the tart for at least 15 minutes.
While the tart is cooling, melt the bag of milk chocolate chips with another 1/3 cup of cream and blend it well. Spread the chocolate mixture over the caramel and sprinkle with yet more pecans.
Oh, and in case you’re wondering what to do with the leftover bits of chocolate in the bowl, well, I never have that problem at my house.
Refrigerate your finished tart for at least two hours, unmold it and enjoy!
Here’s the whole recipe, just to make it easier for you.
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup butter or margarine, softened
1 tablespoon water
1 cup chopped pecans
40 caramels, unwrapped
1/3 cup whipping cream
3/4 cup chopped pecans
1 bag (11.5 oz) milk chocolate chips (2 cups)
1/3 cup whipping cream
1/4 cup chopped pecans
1. 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.
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.
High Altitude (3500-6500 ft): Use 10-inch tart pan. In step 2, bake crust 21 to 23 minutes
Yum! Yum! When you try it, come back and let me know how yummy it was! Enjoy!
By the way, what’s your favorite Thanksgiving food?