Caramel Praline Tart

1. Unroll pie crust on a lightly floured surface. Transfer to a pie plate or 11-inch fluted tart pan with removable bottom; trim edges.

2. Line unpricked pastry shell with a double layer of heavy duty foil. Bake at 450ºF for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Cool on wire rack.

3. In large saucepan, combine caramels (there are about 32 caramels in an 11-ounce bag) and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust. Drizzle with melted chocolate.

4. Refrigerate for 30 minutes (or longer!) until set. Whip remaining cream; serve with tart.