Chocolate Butterscotch Pecan Tart

Chocolate Butterscotch Pecan Tart. Skip the pumpkin pie and enjoy this for dessert! from #dietersdownfall.comChocolate Butterscotch Pecan Tart

I have a small confession to make… It’s a mortal sin in the blogging world, but I’m gonna come out and admit to it.

I am not a die-hard pumpkin everything fan. There I said it!

Will you still be my friend?         Thanks so much :)

Chocolate Butterscotch Pecan Tart. Skip the pumpkin pie and enjoy this for dessert! from #dietersdownfall.comI 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.

Pecan Tart filled with Chocolate and Butterscotch and topped with whipped cream and butterscotch sauce. from

By the way – I am so excited to be headed down to the Mixed Conference! I’ll be sitting high on a mountain in Southern Virginia with 100 other bloggers all talking about food, photos, and social media. I can’t wait!

Chocolate Butterscotch Pecan Tart

Prep time: 

Cook time: 

Sweet chocolate and butterscotch combine with roasted pecans for a flavorful tart.
  1. Toast the pecans in a 350 deg oven for 5 minutes.
  2. If your butterscotch has been in the fridge, warm the butterscotch until it's a smooth liquid consistency.
  3. Add toasted pecans, warm butterscotch, chocolate chips and butterscotch chips to a large bowl and stir until all the chips are melted.
  4. Place the chocolate pecan filling into the tart and bake for 15 minutes.
  5. Cool for 1 hour and remove from tart pan.
  6. Serve with whipped cream and extra butterscotch drizzled over.

Homemade Butterscotch Sauce. Recipe makes more than 2 cups worth! from

Butterscotch Sauce recipe HERE








Egg Based Tart Crust is more like a cookie crust.; slighly sweet, thick, and tender. from

Tart Crust recipe found HERE.


  1. You will always by ‘my little pumpkin’ whether you like pumpkin or not!!!

  2. TO DIE FOR!

  3. OMG! Karyn, this looks amazing with a capital A! Pinning! Hope you have a fabulous weekend!

  4. I’m not a big fan of pumpkin everything too, and I’m so glad to know I’m not the only one! This chocolate tart of yours is making me drool. Thank you for the recipe!

    • Karyn Granrud Karyn Granrud says:

      Yeah… It can get overwhelming. I love a good pumpkin pie, but pumpkin everything is too much for me. Thanks for stopping by!

  5. oh geez – this looks fantastic!!

  6. I’m with you on the pumpkin thing: I love sweets but have never been a huge fan of the onslaught of fall pumpkin desserts. I have just recently started making more breads and desserts with it, but I’d much rather go for this gorgeous chocolate butterscotch pecan tart that you made any day :)

  7. This looks SO good! I think it’s definitely going to make an appearance this Christmas :)

  8. Wow, that looks much better than pumpkin pie Kayrn! I agree, I can only handle so much pumpkin, so this tart is definitely a nice change. :)


  1. […] Oreos and pretzels and a gingerbread mansion; on Dieter’s Downfall, you’ll find a chocolate butterscotch pecan tart (I want that now!) and hi hat brownies (the totally outrageous brownie version of hi hat […]

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