Instructions

1. First, make the crust. Preheat the oven to 350°F. Line the bottom of a 9-inch circular tart pan with parchment paper, then grease the sides with cooking spray. Set aside.
2. In a food processor, combine the pecans, all-purpose flour, sugar, butter, vanilla and salt. Pulse until the mixture starts to clump together. It will still be a little sandy, but if you squeeze it in your palm it should stick together.
3. Transfer the crust to the prepared pan, pressing it into an even layer along the bottom of the pan and up the sides with your fingers. Then use a measuring cup (or something else with a flat bottom) to really pack the crust in so that there is about 1/4 inch border along the edges and a wide divot in the center.
4. Create air pockets in the crust by poking the bottom a few times with a fork. Line the crust with parchment paper and fill with dry beans, rice, or pie weights. Bake at 350°F until golden brown all over, 18 to 20 minutes.
5. Once the crust is out of the oven, make the filling while it cools. In a medium sauce-pan of low-medium heat, combine the sweetened condensed milk, sugar and butter.
6. Use a silicone spatula to stir to combine and bring to a simmer. Cook for 5 minutes or until the caramel is a light brown, thickened and the sugar is completely melted. Stir in the vanilla extract, salt, and chopped pecans.
7. Transfer the caramel into the baked crust, spreading it into an even layer all the way to the edges. Set aside to cool for 30 minutes.
8. After 30 minutes, prep the chocolate layer. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave for 30 seconds, then remove and use a silicone spatula to stir. Repeat, microwaving in 30 second increments and stirring between each, until the chocolate is fully melted.
9. Pour the chocolate over the caramel, using an offset spatula to spread into an even layer. If you want chocolate drizzles on top, leave a tablespoon of the chocolate in the bowl! Set aside the tart to set for 15 minutes. After 15 minutes, sprinkle with the pecans and drizzle with the remaining chocolate (you might have to heat it back up!). Place the tart in the fridge to set completely, at least 2 hours before serving! Enjoy!