1 stick (4 oz.) butter, cut into 8 pieces
1/3 c. sugar
2 tsp. vanilla extract
1 1/3 c. flour
1 egg
1 1/2 c. semi-sweet chocolate chips
1/2 c. plus 1/3 c. heavy cream, divided
1 pkg. (14 oz.) vanilla caramels, about 48
3 c. pecans, shelled, chopped

Preheat oven to 400. In a food processor, combine butter, sugar and vanilla. Process 1 minute. Add flour and process to blend. With machine on, add egg through feed tube and process just until dough forms and leaves sides of work bowl. Press dough evenly into bottom and all the way up sides of an ungreased 11 inch fluted metal tart pan with a removable bottom. Press a sheet of foil on top and line with pie weights or dried beans. Bake 10 minutes. Remove foil and weights; bake 5 to 7 minutes longer, or until golden. Remove from oven and let cool.

In a 1 quart glass bowl, combine chocolate chips and 1/3 cup heavy cream. Heat in a microwave oven on high 1 to 1 1/4 minutes, or until chocolate is melted and smooth when stirred.

When crust is cool, spread three-quarters of truffle mixture evenly over bottom of crust. Refrigerate 15 minutes, or until the truffle mixture is set.

In a large saucepan, combine caramels and remaining 1/2 cup cream. Heat over medium-low heat, stirring often, until caramels are melted and mixture is smooth, about 3 minutes. Stir in pecans. Remove from heat and spread mixture evenly over chilled truffle mixture.

Heat remaining chocolate truffle mixture in microwave oven on high 15 to 20 seconds, if necessary, to melt. Drizzle with a fork over top of tart. Refrigerate until filling is set, at least 1 hour. Before serving, remove side of pan and, using a sharp knife, cut tart into slices or wedges. Serves 12 to 16.