Chocolate Oblivion Carmel Pecan Tart

Tina

Non Stick Cooking Spray
1 3/4 cups of Milk Chocolate Morsels, divided
1 1/3 cups of finely crushed chocolate graham cracker crumbs
2 tablespoons butter, melted 3/4 cup of heavy whipping cream
1 tablespoon light corn syrupo
1 1/4 cups of Semi Sweet Chocolate Morselfs
3/4 cup carmel ice cream topping
1 cup chopped pecans, toasted, divided


Spray 9 inch tart pan with removable bottom with nonstick spray. MIRCROWAVE 1 cup milk chocolate morselfs in uncovered small microwave safe bowl on medium high power for 1 minute; stir. The morsels may retain some of its original shappe. If necessary mircrowave at additional 10 to 15 second intervals, stirring until melted. STIR crumbs and butter in medium bowl. Stir in melted chocolate until moistened.Press mixture onto bottom and up side of tart pan using dampened fingers. Refridgerate. COMBINE cream and corn syrup in medium heavy-duty saucepan. Bring to a boil over medium heat. Remove from heat; stir in semi-sweet morsels. Let stand 5 minutes. Stir until chocolate is melted. Spread over prepared crust. Refridgerate 30 minutes. MICROWAVE carmel topping in meduim bowl on high power for 1 to 1 1/2 minutes or until heated through, stir halfway through cooking time. Add remaining milk chocolate morsels.; stir until chocolate is melted. SPRINKLE 2/3 cup nuts over chilled tart. Carefully drizzle milk chocolate carmel mixture over nuts. Sprinkle with remianing nuts. Cover tart loosely. Refridgerate for at least 3 hours or overnight. Remove side of tart pan and place on serving platter.