Berry-Chocolate Pan Tart Recipe

Name: Berry-Chocolate Pan Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 shortcake biscuits, finely crushed (about 1-1/2 cups); 1/2 cup finely chopped toasted pecans; 1/4 cup butter, melted; 1 pkg. (170 g) Baker's Bittersweet Chocolate; 3 cups thawed Cool Whip Whipped Topping, divided; 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding; 1-1/2 cups cold milk; 3 cups mixed berries (blueberries and raspberries); 1 pkg. (340 g) Kraft Caramels; 2 Tbsp. milk

Servings: persons

1
Heat oven to 350 degrees F.
2
Line 13x9-inch pan with foil, with ends of foil extending over sides.
3
Combine cookie crumbs, nuts and butter; press onto bottom of prepared pan.
4
Bake 10 min.
5
; cool.
6
Microwave chocolate in medium microwaveable bowl on HIGH 2 min.
7
or until chocolate is almost melted; stir until completely melted.
8
Stir in 2 cups Cool Whip; pour over crust.
9
Refrigerate 15 min.
10
or until firm.
11
Beat pudding mixes and milk in large bowl with whisk 2 min.
12
; stir in remaining Cool Whip.
13
Spread over chocolate layer in pan; top with berries.
14
Refrigerate 2 hours.
15
Use foil handles to remove dessert from pan.
16
Microwave caramels and milk in microwaveable bowl 2 min.
17
; stir until caramels are completely melted and mixture is well blended.
18
Drizzle over dessert.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 15 shortcake biscuits, finely crushed (about 1-1/2 cups), 1/2 cup finely chopped toasted pecans, 1/4 cup butter, melted, 1 pkg. (170 g) Baker's Bittersweet Chocolate, and more.

Yes, Berry-Chocolate Pan Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Berry-Chocolate Pan Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions