1 stick butter, cut up
1/3 c. sugar
2 tsp. vanilla
1 egg
1 1/3 c. flour

Mix until forms a ball. Press evenly into a 11 inch fluted removeable bottom pan. Press foil on top of crust and line with navy beans, bake for 10 minutes at 400 degrees. Remove foil and beans bake another 5 to 7 minutes longer. Cool.

FILLING:

1 1/2 c. (9 oz.) semi sweet chips
1/2 c. plus 1/3 c. heavy cream
1 (14 oz.) pkg. vanilla caramels
3 c. chopped pecans

In small bowl combine chocolate chips and 1/3 cup cream heat in microwave on high 1 to 1 1/4 minutes or until melted and smooth. When crust is cool spread 3/4 mixture evenly over bottom. Refrigerate 15 minutes or until set. In large saucepan combine caramels and remaining cream heat over medium heat stirring often until caramels are melted and smooth, about 3 minutes. Stir in pecans spread caramel pecan mixture evenly over chilled truffle.

Heat remaining 1/4 chocolate mixture in microwave on high 15 to 20 seconds to melt. Drizzle with fork over top of tart. Refrigerate until filling is set at least 1 hour. Serves 8 to 10.