1

box Pillsbury™ refrigerated pie crusts, softened as directed on box

1 1/4

cups dark chocolate chips (from 12-oz bag)

1/2

cup granulated sugar

1/2

cup packed light brown sugar

1/4

cup light corn syrup

1

cup whipping cream

1

teaspoon vanilla

1

bag (6 oz) sweetened dried cranberries (1 1/3 cups)

1

container (9.25 oz) roasted cashew halves and pieces

1

teaspoon vegetable oil

2

In 2-quart saucepan, heat granulated sugar, brown sugar, corn syrup and cream to full rolling boil over medium-high heat, stirring constantly with wire whisk, until sugar is dissolved. Reduce heat to medium-low to just maintain a full boil. Cook 8 to 10 minutes, stirring frequently, until mixture thickens and starts to turn a slightly darker caramel color. Remove from heat; stir in vanilla and dried cranberries. Let stand 15 minutes. Stir in cashews. Spoon mixture evenly over chocolate in pie crust. Bake at 375°F 20 to 25 minutes or until filling is bubbly and cashews are golden brown.

3

In microwavable bowl, microwave remaining 1/4 cup chocolate chips and the oil uncovered on High 1 to 1 1/2 minutes or until melted, stirring twice. Drizzle over tart. Cool completely, about 2 hours. Refrigerate about 1 hour or until chocolate is set. Cover and refrigerate any remaining tart.