Chocolate Caramel Truffle Torte

Chocolate Caramel Truffle Torte

Ingredients:
nuts, pecans
sugars, granulated
butter, without salt
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
sugars, brown
syrups, corn, light
butter, without salt
cream, fluid, heavy whipping
cream, fluid, heavy whipping

Directions:
Heat oven to 350F.
Stir together all crust ingredients in bowl.
Firmly press on bottom and up sides of 10-inch tart pan with removable bottom.
Place tart pan onto baking sheet.
Bake 15-18 minutes or until lightly browned.
Cool completely.
Heat 2 cups whipping cream in 2-quart saucepan over medium heat 5-8 minutes or until mixture just comes to a boil.
Remove from heat; stir in chocolate 2-3 minutes or until completely melted.
Pour into cooled crust.
Refrigerate at least 2 hours or until set.
Combine all caramel sauce ingredients except 2/3 cup whipping cream in 2-quart saucepan.
Cook over medium heat, stirring occasionally, 5-8 minutes or until mixture comes to a full boil.
Cool 5 minutes; stir in 2/3 cup whipping cream.
Beat 1 1/3 cups whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form.
Garnish torte with whipped cream.
Serve with warm caramel sauce.
*Substitute 16 ounces (2 2/3 cups) real semi-sweet chocolate chips.