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Recipe Name: Pecan Caramel Tart Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 12

1 15-oz Pillsbury All Ready
pie crusts can be found
in Dairy case
18 Vanilla caramel candies
1/2 Cup(s) Whipping cream
3 1/2 Cup(s) Pecan halves
1 Teaspoon(s) Butter or margarine
1/4 Cup(s) Semi-sweet chocolate chips
Sweetened whipped cream
Heat the oven to 450 degees. Pre a pie crust according to
packagedirections for unfilled 1-crust pie, using 10-inch tart pan
withremovable bottom or 9-inch pie pan. Refrigerate remaining crust
forlater use. Place prepared crust in pan; press in bottom and up sides
ofpan. Trim edges if necessary. Generously prick crust with fork. Bake
for9-11 minutes, or until light golden brown. Cool completely.In medium
saucepan, combine caramels and 1/2 cup whipping cream; cookover low
heat until caramels are melted and mixture is smooth,
stirringoccasionally. Remove from heat. Add pecans; stir well to coat.
Spreadevenly over cooled, baked crust.In small saucepan over low heat,
melt margarine and chocolate chips,stirring constantly. Add 1
tablespoon whipping cream; stir until wellblended. Drizzle over pecan
filling. Refrigerate 1 hour or until fillingis firm. Garnish with
sweetened whipped cream, if desired. Makes 12servings.FROM SOME
NEWSPAPER ARTICLEFrom a collection of my mother's (Judy Hosey) recipe
box which containedlots of her favorite recipes, clippings, etc.
Downloaded from Glen's MMRecipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 278
Calories From Fat: 239
Total Fat: 28.4g
Cholesterol: 15.3mg
Sodium: 7.1mg
Potassium: 138.8mg
Carbohydrates: 6.9g
Fiber: 3.3g
Sugar: 1.3g
Protein: 3.3g

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