1 cup Flour
1/2 cup Graham Sracker Crumbs
3 teaspoons Brown Sugar
1/4 teaspoon Salt
1/4 cup Butter, melted
4 tablespoons Almond Milk
2 cups Soft Caramel Candies, unwrapped
1 cup Semi-Sweet Chocolate Chips
1/2 Heavy Cream, divided
1 teaspoon Coconut Oil, melted
1/2 teaspoon Vanilla Extract
1/2 teaspoon Sea Salt
3/4 cup Pecan Halves, roughly chopped
Preheat the oven to 350 degrees Fahrenheit. Grease 1 9″ tart pan or 6 small tart pans.
In a bowl, combine flour, graham cracker crumbs, brown sugar and salt. Mix to combine. Stir in butter. Add the almond milk 1 tablespoon at a time to bring the dough together, do not over-work. If the dough is too dry, add more almond milk a little bit at a time. Form the dough into a disc and place on a clean, lightly floured surface.Roll dough to 1/4″ thick. Line the tart pans with the dough. Prick the bottom with a fork. Bake for 12-15 minutes, until golden brown. Set aside to cool.
In a microwave safe bowl, combine the caramels, 1/4 cup heavy cream, and 1/4 teaspoon sea salt. Microwave on high for 30 seconds at a time, stirring in between, until caramel is liquid and pourable. Place 1/2 cup chopped pecans in the bottom of the tart. Pour the caramel over the pecans, saving 1/4 cup to drizzle over the top later. Chill the tart while making the chocolate.
In a separate bowl, combine chocolate chips, coconut oil, 1/4 cup heavy cream, and vanilla extract. Microwave on high for 30 seconds at a time, stirring in between, until chocolate is melted and pourable. Pour over the caramel center, spreading evenly to the sides. Top with remaining pecans and drizzle with remaining caramel. Chill, covered with plastic wrap, until ready to serve. Let sit at room temperature for 10 minutes before serving.
Photographed by Danielle Kosann.