Chocolate Caramel Pecan Tart

Name: Chocolate Caramel Pecan Tart
Prep time: 30 min
Cook time: 20 min
Total time: 16 min
Yield: 0
Ingredients: Crust:; 3/4 cup (175 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 1/4 cup (50 mL) Robin Hood Oats Robin Hood® Quick Oats; 1/2 cup (125 mL) sugar; 6 tbsp (90 mL) cocoa powder; 1/2 cup (125 mL) butter, cold; 1 tsp (5 mL) vanilla extract; 1/4 cup (50 mL) water; Filling:; 1 jar (25 mL/1 cup) Smucker’s® Butterscotch Flavoured Topping Butterscotch Flavoured Topping; 1 cup (250 mL) chopped toasted pecans; 1 cup (250 mL) whipping cream; 12 oz (350 g) chopped semi-sweet chocolate

Prep Time 30 mins

Cook Time 20 mins

Serves N/A

Difficulty N/A

Ingredients

Crust:
3/4 cup (175 mL) Robin Hood^® Original All Purpose Flour
1/4 cup (50 mL) Robin Hood Oats
1/2 cup (125 mL) sugar
6 tbsp (90 mL) cocoa powder
1/2 cup (125 mL) butter, cold
1 tsp (5 mL) vanilla extract
1/4 cup (50 mL) water
Filling:
1 jar (25 mL/1 cup) Smucker’s^® Butterscotch Flavoured Topping
1 cup (250 mL) chopped toasted pecans
1 cup (250 mL) whipping cream
12 oz (350 g) chopped semi-sweet chocolate

Robin Hood^® Original All Purpose Flour

Robin Hood^® Quick Oats

Butterscotch Flavoured Topping

Directions

Step 1:

Preheat oven to 375°F (190°C).

Crust

Step 2:

Combine flour, oats, sugar and cocoa in food processor. Add butter and combine until mixture resembles coarse meal. Add vanilla and water and process until dough is crumbly.

Step 3:

Press crumbles in bottom and up sides of 11" (28 cm) flan pan with removable bottom. Prick with fork.

Step 4:

Bake in preheated oven for 15 to 20 minutes or until set.

Step 5:

Spread bottom of crust with Smucker’s Butterscotch Flavoured Topping. Top with toasted pecans. Set aside.

Step 6:

Bring cream to a boil over medium high heat, in medium saucepan, stirring constantly. Add chocolate chips and stir until mixture is melted and smooth. Pour filling over toasted pecans and smooth top. Refrigerate until firm, at least 3 hours.