Turtle Tart

We did a big group date a couple weeks ago and this is what I made for the dessert.  It was very rich, but very good!  Mine didn't look as pretty as the picture on Betty Crocker's site though!  We were feeding a big group, so I made mine in a cake pan to spread it out a little further.  I don't think I needed to though because we had plenty of leftovers.  Enjoy!

Cookie Base
1	pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix (we used Peanut Butter cookie mix!!)
1/2	cup butter or margarine, softened
1	tablespoon water
1	egg
1	cup chopped pecans
Filling
40	caramels, unwrapped
1/3	cup whipping cream
3/4	cup chopped pecans
Topping
1	bag (11.5 oz) milk chocolate chips (2 cups)
1/3	cup whipping cream
1/4	cup chopped pecans

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	About Concordance™

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.