Toast the pecans in a 350 deg oven for 5 minutes.

If your butterscotch has been in the fridge, warm the butterscotch until it's a smooth liquid consistency.

Add toasted pecans, warm butterscotch, chocolate chips and butterscotch chips to a large bowl and stir until all the chips are melted.

Place the chocolate pecan filling into the tart and bake for 15 minutes.

Cool for 1 hour and remove from tart pan.

Serve with whipped cream and extra butterscotch drizzled over.