Caramel Praline Tart
- 1 whole Pie Crust
- 11 ounces, weight Caramel Bits
- 1 cup Heavy Whipping Cream, Divided
- 3-1/2 cups Pecan Halves
- 1/2 cups Semisweet Chocolate Chips, Meted
- 1. Unroll pie crust on a lightly floured surface. Transfer to a pie plate or 11-inch fluted tart pan with removable bottom; trim edges.
- 2. Line unpricked pastry shell with a double layer of heavy duty foil. Bake at 450u0b0F for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Cool on wire rack.
- 3. In large saucepan, combine caramels (there are about 32 caramels in an 11-ounce bag) and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust. Drizzle with melted chocolate.
- 4. Refrigerate for 30 minutes (or longer!) until set. Whip remaining cream; serve with tart.
pie crust, weight caramel, cream, pecan halves, chocolate chips
Taken from tastykitchen.com/recipes/desserts/caramel-praline-tart/ (may not work)