Ingredients

For the crust:

• 2/3 cup all purpose flour may substitute 1:1 GF All Purpose Flour
• 2/3 cup toasted pecan pieces
• 5 1/2 cups shredded sweetened coconut (toasted lightly, reserve some for garnish)
• 1/2 teaspoon salt
• 1 can 14 ounces sweetened condensed milk
• 2 teaspoons vanilla extract

(this made enough for my 2 - 9 inch tart pans as I wanted thin crusts)

For the filling:

• 4 cups- 24 ounces semi-sweet or dark chocolate chips (reserve a bit for garnish) I used Dark Cocoa chips
• 2 cup heavy whipping cream
• 1 cup Heath toffee bits (reserve some for garnish)

Instructions

1. Preheat oven to 350°F. Spray a 10" tart pan (with removable bottom) with nonstick cooking spray. Place your tart pan on a cookie sheet to avoid spilling in your oven. (I used butter instead of spray)
2. Stir flour, coconut, pecans and salt. Stir in sweetened condensed milk and vanilla. Stir until combined. Press into the bottom and up the sides of the prepared pan. Press to compact it firmly.
3. Bake for 20 minutes, or until the edges are golden brown and the center is no longer glossy. Cool completely before making filling.
4. To make the filling, place the heavy whipping cream in a large bowl or measuring cup. Heat in the microwave about 2 minutes, or just until it starts to bubble slightly (but don't let it come to a full boil). Add the chocolate chips. Let it sit for about 10-15 seconds, then whisk until smooth and the chocolate is all dissolved.
5. sprinkle Heath bits over cooled crust then pour in cooled chocolate filling
6. Let it sit at room temperature until cool and set. You can make this up to 2 days ahead and store covered in the refrigerator but allow it to come to room temperature before serving.

this makes 2 - 9 inch tarts