Peanut Butter Turtle Tart

Cookie Crust

1 c. peanut butter

1 c. sugar

1 egg

1 tsp baking soda

Caramel Filling

40 caramels, unwrapped

1/3 c. whipping cream

3/4 c. chopped pecans

Chocolate Topping

2 c. milk chocolate chips

1/3 c. whipping cream

1/4 c. chopped pecans

Mix cookie dough and press into the bottom and sides of a greased 9 in. tart or pie pan. Bake at 350 for 15 to 18 minutes. Let cool 10 minutes.

Put the ingredients for the caramel filling into a microwavable bowl. Cook for 2 minutes and stir. Then continue cooking at 30 second intervals until the caramel is melted. Add pecans and pour caramel mixture on top of the cookie crust. Place in the fridge for about 15 minutes, so it can partially set.

In another microwavable bowl, microwave the chocolate chips and whipping cream for 1 to 2 minutes, stirring every 30 seconds until smooth. Pour over caramel mixture and sprinkle with remaining pecans. Place back in the fridge for about 2 hours or until set.

*Photo courtesy of http://www.bettycrocker.com/