Pecan Caramel Tart

  • on February 26, 2007
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Ingrients & Directions

1 pk (15-oz) Pillsbury All Ready
-pie crusts; (can be found
-in dairy case)
18 Vanilla caramel candies
1/2 c Whipping cream
3 1/2 c Pecan halves

1 ts Butter or margarine
1/4 c Semi-sweet chocolate chips
1 tb Whipping cream
Sweetened whipped cream

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 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 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,

12 Servings

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