1. Prepare the crust. In a medium bowl, stir together butter and crumbs. Press into bottom of a 9-inch springform pan and chill.

2. Prepare the caramel layer. In a medium saucepan, combine butter, caramels, chocolate chips, and cream. Heat over medium-low heat until everything is melted, stirring occasionally. Remove from heat and stir until smooth. Pour over graham cracker crust and chill.

3. Prepare the ganache. Combine chocolate and cream in a medium saucepan and heat over medium-low heat until chocolate just begins to melt. Remove from heat and stir until smooth. Pour ganache over caramel layer. Sprinkle the top with graham cracker crumbs and chill until firm, for at least 1 hour.

4. To serve, cut the tart into narrow wedges (it will be very rich!). If desired, top each wedge with a dollop of the whipped cream and raspberries. Serve chilled and store in the refrigerator.

Source: Hannaford fresh Magazine, May - June 2015