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.
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|Serving Size: 1 Serving (134g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 285 (56%)|
|Amt Per Serving||% DV|
|Total Fat 31.7g||42 %|
|Saturated Fat 11.3g||57 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 33.7mg||10 %|
|Sodium 265.1mg||9 %|
|Potassium 311.8mg||8 %|
|Total Carbohydrate 57.4g||17 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 54.4g|
|Protein 6.3g||9 %|
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Calories per serving: 511
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