Categories: Christmas, Fall, Tarts, Winter, sweets

Ingredients

• 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 HERSHEY’®S Semi-Sweet Chocolate Chips

Directions

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 baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.

2. 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.

3. 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. Yield: 12 servings.

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