1 1/2 cups
plus 2 tablespoons heavy cream, divided
(12 oz.) semi-sweet chocolate chips
(14 ounces) caramel candies, unwrapped
1/4 cupKaro® Light or Dark or Real Brown Sugar Corn Syrup
chopped Fisher® Chef’s Naturals Walnuts Halves and Pieces, divided
Crush cookies in food processor or plastic bag. Place cookie crumbs in a medium bowl, and stir in melted butter. Press crumb mixture onto the bottom and up side of an ungreased 10-inch tart pan or 9-inch pie plate. Use immediately or refrigerate until ready to fill.
Microwave caramels, corn syrup and 2 tablespoons cream on HIGH (100%) in a small, deep microwave-safe bowl for 2 to 3 minutes or until caramels are melted, stirring once during cooking time. Pour into prepared tart crust. Sprinkle with ½ cup chopped walnuts. Refrigerate 30 minutes while preparing chocolate layer.
Place 1 ½ cups heavy cream in saucepan. Heat over medium-high heat until simmering. Remove from heat and stir in chocolate chips until melted. Let cool while caramel layer chills. Pour over caramel layer in tart shell. Refrigerate 2 hours or until completely set.
Arrange remaining walnut pieces in a circle around outer edge of tart. Serve chilled.