1. Preheat oven to 350°F (175°C).

2. In a bowl, combine crushed chocolate wafer cookies, melted butter, and granulated sugar until crumbs are moistened. Press firmly into mini tart pans.

3. Bake crusts for 8–10 minutes until set, then cool.

4. Whisk pecan pie butter, brown sugar, corn syrup, eggs, vanilla, and melted butter until smooth. Fold in chopped roasted pecans.

5. Pour filling into cooled crusts, leaving space for chocolate layer. Bake for 20–25 minutes until edges are set and centers are slightly soft. Cool completely.

6. Heat heavy cream until steaming and pour over chocolate chips. Let sit for one minute, then stir until smooth ganache forms.

7. Spread ganache over cooled pecan filling and chill for 20 minutes to set.

8. Warm caramel sauce until pourable and drizzle over chocolate. Sprinkle with sea salt and additional chopped pecans.

9. Refrigerate for at least 1 hour before serving to allow layers to firm.

10. Serve chilled or at room temperature. Let sit 15 minutes if refrigerated for easier slicing.