6 graham crackers
1/2 cup California walnuts
1/4 cup (1/2 stick) melted butter
1/4 cup brown sugar
20 caramel squares unwrapped
1/4 cup half & half or heavy cream
1/2 cup chopped California walnuts
1/2 cup semisweet chocolate chips
6 tablespoons half & half or heavy cream
1/2 teaspoon sea salt flakes
Spray 4 individual (4 inch) tart pans with cooking spray. Set aside.
Place graham crackers and walnuts into food processor.
Pulse until they resemble fine crumbs.
Pour crumbs into a large bowl and stir together with melted butter and brown sugar.
Place 3 tablespoons of mixture into each prepared tart pan and use the back of a spoon to gently press down.
Chill in the refrigerator for 30 minutes.
Melt caramels and cream together in a small saucepan over medium heat until melted and smooth. Stir constantly.
Pour over cooled crust. Top with chopped walnuts.
Chill in the refrigerator for 30 minutes.
Melt chocolate and cream together in a small saucepan over low heat until melted and smooth. Stir constantly. Drizzle over chilled tarts. Top with sea salt flakes.
Chill in the refrigerator for additional 30 minutes and serve.
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