Chocolate Caramel Tart

• 2 cups crushed chocolate wafers (about 35 wafers)
• 1/3 cup butter, melted
• 30 caramels
• 1/2 cup caramel ice cream topping
• 1/2 cup heavy whipping cream, divided
• 2 cups chopped pecans
• 3/4 cup semisweet chocolate chips

1. In a small bowl, combine the wafer crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Place pan on a
2. . Bake at 350u0b0 for 10 minutes. Cool on a wire rack.
3. In a heavy saucepan, cook and stir the caramels and caramel topping over low heat until smooth. Remove from the heat; stir in 1/4 cup cream and pecans. Spread over crust. Cover and refrigerate for 1 hour.
4. In a saucepan, melt chocolate chips with remaining cream over low heat, stirring until smooth. Drizzle over tart. Cover and refrigerate for 1 hour or until serving.

chocolate wafers, butter, caramels, caramel ice cream topping, heavy whipping cream, pecans, semisweet chocolate chips

Taken from www.tasteofhome.com/recipes/chocolate-caramel-tart/ (may not work)