Serves: 12
Total Calories: 263
Heat oven to 450°F. Prepare pie crust according to package directions for ONE-CRUST BAKED SHELL using 10-inch tart pan with removable bottom or 9-inch pie pan. Place prepared crust in pan press in bottom and up sides of pan. Trim edges if necessary. Generously prick crust with fork. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool completely.
In medium heavy saucepan, combine caramels and 1/2 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 shell.
In small saucepan over low heat, melt chocolate chips with margarine, 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. Store in refrigerator.
Nutrition Per Serving: Calories 440 Protein 4g Carbohydrate 34g Fat 33g Sodium 150mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pecan Caramel Tart recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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