Directions

• In a small bowl, cream butter and confectioners’ sugar; beat in egg.
• Combine the flour, cocoa and salt; gradually add to creamed mixture
• and mix well. Cover and refrigerate for 1 hour.
• Meanwhile, for topping, combine the pecans, butter, sugars and salt.
• Spread in a single layer in a lightly greased 15-in. x 10-in. x
• 1-in. baking pan. Bake at 350° for 20 minutes, stirring every 5
• minutes. Cool.
• For caramel layer, combine the butter and sugars in a saucepan. Bring
• to a boil, stirring constantly. Boil and stir for 2 minutes. Stir in
• the cream; return to a boil. Remove from the heat and set aside.
• For filling, in a microwave-safe bowl, melt 1/2 cup chocolate chips,
• unsweetened chocolate and butter; stir until smooth.
• Transfer to a large bowl; cool slightly. Beat in the sugar. Add eggs,
• one at a time, beating well after each addition. Beat in vanilla.
• Stir in the flour and salt just until blended; set aside.
• On a lightly floured surface, roll out pastry to fit an 11-in. fluted
• tart pan with removable bottom. Transfer pastry to pan; trim even
• with top edge. Spread filling into crust. Top with caramel mixture;
• cut through with a knife to swirl. Sprinkle with topping and
• remaining chocolate chips.
• Bake at 350° for 35-45 minutes or until a toothpick inserted near
• the center comes out clean. Cool on a wire rack. Yield: 16-20
• servings.