Chocolate Caramel Truffle Torte

Chocolate Caramel Truffle Torte

Ingredients:
nuts, pecans
sugars, granulated
butter, without salt
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
sugars, brown
syrups, corn, light
butter, without salt
cream, whipped, cream topping, pressurized
salt, table
cream, whipped, cream topping, pressurized

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