36 caramels
1 C. heavy whipping cream divided
3 1/2 C. pecan halves
1/2 C. semi sweet chocolate chips
On a lightly floured surface unroll pastry. Transfer to an 11" fluted tart pan with removeable bottom; trim edges. Line unpriced pastry with a double thickness of heavy duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5-7 minutes longer or until light golden brown.
In a large saucepan, combine caramels and 1/2 C. cream. Cook and stir over medium low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust.
In a small microwave safe bowl, melt chips, drizzle over filling. Cover and refrigerate for 30 minutes or until set. Whip remaining cream serve with tart.
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