Turtle Praline Tart

• 1 refrigerated pie crust
• 36 caramels
• 1 cup heavy whipping cream, divided
• 3 1/2 cups pecan halves
• 1/2 cup semi-sweet chocolate chips

1. On a lightly floured surface, unroll pastry. Transfer to an 11-inch fluted tart pan with a removable bottom; trim edges. Line unpricked pastry with a double thickness of heavy-duty foil.
2. Bake at 450u0b0 for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly golden brown.
3. In a large saucepan, combine caramels and 1/2 cup cream. Cook & stir over medium-low heat until caramels are melted. Stir in pecans.
4. Spread filling evenly into crust.
5. In a small microwave-safe bowl, melt chocolate chips. Drizzle over filling. Cover and refrigerate for 30 minutes or until set.
6. Whip remaining cream and serve with tart.

crust, caramels, heavy whipping cream, pecan halves, semisweet chocolate chips

Taken from www.food.com/recipe/turtle-praline-tart-383264 (may not work)