Wonderfood

This terrific dessert is based on the popular chocolate-pecan-caramel candy. Try it, you’ll love it!

Prepare:
For Crust
1 3/4 cups pecans, toasted
1/3 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted, cooled

For Filling
1 1/2 cup shipping cream
12 ounces semisweet chocolate, chopped
1/2 cup finely chopped pecans (about 2 ounces)

For Sauce
1/2 cup (1 stick) unsalted butter
1 cup sugar
1 cup whipping cream

Here’s how:
For crust: Preheat oven to 350 degrees F. finely grind pecans with sugar in processor. Add butter and blend well. Firmly press crumb mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake until golden brown, about 25 minutes. (If sides sink, press back up with back of fork.) Cool completely.

For filling: Bring cream to simmer I heavy medium saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Cool to lukewarm. Pour filling into crust. Refrigerate 30 minutes. Sprinkle pecans around edge of filling. Refrigerate until firm, about 3 hours. (Can be prepared 3 days ahead. Cover and keep refrigerated.)

For sauce: Melt butter in heavy medium saucepan over medium heat. Add sugar and cook until deep golden brown, stirring occasionally, about 12 minutes. Add cream and whisk until smooth. Cool to lukewarm. (Can be prepared 2 day ahead. Cover and refrigerate. Rewarm before serving.)

Loosen tart pan sides and remove. Cut tart into wedges. Transfer to plates. Spoon sauce over and serve.