Chocolate Oblivion Caramel Pecan Tart

Chocolate Oblivion Caramel Pecan Tart

In this recipe:

based on 22 reviews
This Looks YUMMY!
30 min.
70 min.
12 servings

This sophisticated but simple to make Chocolate Oblivion Caramel Pecan Tart will transform a casual gathering into a cause for celebration. The wonderful combination of chocolate, caramel and pecans will delight your taste buds! Attractive and festive, this 1st Prize winning recipe from Mary Hawke of Prescott, AZ is sure to become a treasured favorite.


  • Nonstick cooking spray
  • 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, divided
  • 1 1/3 cups finely crushed chocolate graham cracker crumbs
  • 2 tablespoons butter, melted
  • 3/4 cup heavy whipping cream
  • 1 tablespoon light corn syrup
  • 1 1/4 cups (8 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 3/4 cup caramel ice cream topping
  • 1 cup chopped pecans, toasted, divided
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SPRAY 9-inch tart pan with removable bottom with nonstick cooking spray.

MICROWAVE 1 cup milk chocolate morsels in uncovered, small microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until melted.

STIR crumbs and butter in medium bowl. Stir in melted chocolate until moistened. Press mixture onto bottom and up sides of tart pan using dampened fingers. Refrigerate.

cream and corn syrup in medium, heavy-duty saucepan. Bring to a boil over medium heat. Remove from heat; stir in semi-sweet morsels. Let stand for 5 minutes. Stir until chocolate is melted. Spread over prepared crust. Refrigerate for 30 minutes.

MICROWAVE caramel topping in medium, microwave-safe bowl on HIGH (100%) power for 1 to 1 1/2 minutes or until heated through, stirring halfway through cooking time. Add remaining milk chocolate morsels; stir until chocolate is melted.

SPRINKLE 2/3 cup nuts over chilled tart. Carefully drizzle milk chocolate caramel mixture over nuts. Sprinkle with remaining nuts. Cover tart loosely. Refrigerate for at least 3 hours or overnight. Remove side of tart pan and place on serving platter.

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A new holiday favorite!

I made this recipe for a group of chocolate lovers and it was universally enjoyed. The dessert is quite rich and reminded me and others of a candy bar. It was relatively simple to make and it was quite nice that it required no baking since holiday oven space is always at a premium. I found it quite easy to scale the recipe up to an 11' pan by using using the entire bag of semi-sweet chips to make more crust and filling.

- Laura Coates from NEW YORK, NY

Sinfully delicious!

Just made this for a company picnic and won 2nd prize! Let's just say there were no leftovers! This is a very rich dessert, so you only need to cut small slices. Be sure to grab a piece fast, because they will not last long!

- Lauren from NJ

Oh So Rich!

This is just toooo good! It's so rich a little piece is all you need. I whipped the remaining cream and served with it, which made it even better, if you can imagine it being any better than it already is!

- Terri Barker from Semora, NC

A Very Rich Dessert

I made this for Father's Day and got lots of compliments. It was very rich and went well with a big glass of cold milk. I will have to make another one for the girls at work!

- Penny Cobb from BAILEY, NC

Chocolate Delight

Made this for my husband to celebrate Father's Day. Lucky for us I made two since we couldn't resist giving it the taste test. This dessert was so delicious he and I ate two pieces each "before" Father's Day. It was one of the best desserts we have ever had. The chocolate caramel topping was just the first layer of a decadent dessert.


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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 470
  • Calories from Fat: 280
  • Total Fat: 31g (48% of DV)
  • Saturated Fat: 15g (73% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 115mg (5% of DV)
  • Carbohydrates: 52g (17% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 30g
  • Protein: 3g
  • Vitamin A: 6% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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