Decadent Caramel Chocolate Tart

• 2 cans sweetened condensed milk (old fashioned cans; not easy-open type)
• honey or chocolate graham cracker
• 2 cups cold heavy whipping cream
• 8 ounces semisweet chocolate (coarsely grated)

1. Place unopened milk cans in a large pot, cover with water and boil for 3 hours.
2. Keep on topping up the water; do not let the pot boil dry.
3. Or boil in pressure cooker for 55 minutes.
4. Let cans cool down completely.
5. Whip cream until stiff.
6. Fold 2 cans caramel into cream.
7. In a 9x13 pan, place a layer of grahams, cover with 1/2 cream mix, then 1/2 grated chocolate.
8. Repeat layers.
9. Refridgerate tart.
10. Optional: serve with extra whipped cream.

condensed milk, honey, cold heavy whipping cream, chocolate

Taken from www.food.com/recipe/decadent-caramel-chocolate-tart-88426 (may not work)