press into the bottom of a 9 inch tart pan and up the sides
use foil to hold the macaroon dough into place and fill with pie weights (or dried beans)
bake for 9 mins and then pull out the foil and weights
bake another 9 mins until the crust is done cooking - and slightly golden
Soft Caramel Layer
In a large saucepan dissolve the brown sugar and salt in the butter over medium heat.
Add the Karo syrup and mix
Pour the sweetened condensed milk in and stir.
Boil the mixture over medium heat until it hits 240 degrees F on a candy thermometer (remember candy temperatures are listed as sea level degree's so adjust according to your altitude - for example I lower all temperatures by 20 degrees F because I live so high up)
Add the vanilla and stir
Pour into the tart crust and let it set
place chocolate in a small bowl
bring the cream to a boil and pour over the chocolate
cover the bowl with plastic (to help hold the heat) and let sit for 5 mins