2 cups crushed chocolate wafers (about 36 cookies)
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 or peanuts
3/4 cup semisweet chocolate chips
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.
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 nuts. Spread over crust. Cover and refrigerate for 1 hour.
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. Can be made a day in advance, keep covered and refrigerated.
