This Chocolate Butterscotch Pecan Tart is the perfect way to satisfy your sweet tooth. It’s easy to make, and you can whip it up in no time. The best part? You don’t have to wait until Thanksgiving to enjoy these tasty treats!
Chocolate Butterscotch Pecan Tart
Pecan tarts are a quintessential dessert that will be sure to please even the most discriminating taste buds. These easy-to-make treats are quick, packable, and great for when you’re in a pinch.
What is a pecan tart?
This isn’t your Grandma’s pecan pie. There’s no brown sugar and corn syrup here. You’ll want to prebake your crust and allow it to completely cool. Then, either make your own butterscotch sauce or use some from the store. Toss some toasted pecan with melted chocolate and the butterscotch sauce then simply bake it to set. The toasted pecans with the sweet coating is just heavenly.
How to Store the Tart
Pecan tarts are best stored in an airtight container and put into the fridge for up to 4 days. This tart tastes great cold, but it also can be warmed up by putting them in the microwave for about 10 seconds.
Can Pecan Tart Be Frozen
If you want to make sure you have these pecan tarts on hand anytime the craving hits, you can store them in the freezer. Simply wrap them in plastic and place them in an airtight freezer-safe container. You can keep them in the freezer for up to 2 months. When you are ready to enjoy the tart, you can remove it from the freezer, thaw it overnight and then warm it in the oven.
I do love a good pumpkin pie, but honestly, will all the pumpkin cookies, brownies, cakes, crackers, frosting, drinks… well, I can’t stand it all. It’s too much.
So I decided that I wasn’t going to succumb to the pumpkin goddesses of “blogland”. Nope, I’m going with the no-fail Chocolate route!
I liked this fun twist of the sweet butterscotch added to the chocolate to make this nontraditional pecan pie. Once the chocolate and butterscotch cool they harden and you end up with all the pecans coated in the sweet concoction.
- Toast the pecans in a 350 deg oven for 5 minutes.
- If your butterscotch has been in the fridge, warm the butterscotch until it's a smooth liquid consistency.
- Add toasted pecans, warm butterscotch, chocolate chips and butterscotch chips to a large bowl and stir until all the chips are melted.
- Place the chocolate pecan filling into the tart and bake for 15 minutes.
- Cool for 1 hour and remove from tart pan.
- Serve with whipped cream and extra butterscotch drizzled over.
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