This rich dessert is my own creation, and I’m very proud of it. It’s easy enough to make for everyday meals but special enough to serve to guests—or take to a potluck.
—Kathy Specht, Clinton, MT
Prep: 35 min. + chilling Makes: 16 servings
1 sheet refrigerated pie crust
36 caramels
1 cup heavy whipping cream, divided
31/2 cups pecan halves
1/2 cup semisweet chocolate chips, melted
1. Unroll pie crust on a lightly floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges.
2. Line crust with two sheets of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake until light golden brown, 5-6 minutes longer. Cool on a wire rack.
3. In a large saucepan, combine caramels and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust. Drizzle with the melted semisweet chocolate.
4. Refrigerate until set, about 30 minutes. Whip remaining cream; serve with tart.
1 slice: 335 cal., 24g fat (4g sat. fat), 4mg chol., 106mg sod., 31g carb. (19g sugars, 3g fiber), 4g pro.