Caramel Pecan Chocolate Truffle Torte - Take Two

Okay so after I got over the dog destroying my first attempt... I got the gumption to try again (along with another container of Earth Balance). So... here is the recipe I made, based upon one at VegWeb. However, I found the caramel to be too liquid. When I make it again, I'm going to need to add some kind of thickener (corn starch?) to make the caramel layer more substantial on it's own.

1 cup flour
1 cup quick cooking oatmeal
1/2 cup sugar
1 lb soy margarine
1 cup brown sugar
1 cup pecans toasted and chopped
1 lb semi-sweet chocolate chips
3/4 cup soy milk

For the crust: Pre-heat oven to 350. In a medium bowl mix flour, oats and sugar. Cut 1/2 lb soy margarine into small cubes and mix into dry ingredients with a fork until crumbly. Press mixture firmly and evenly into the bottom of a springform pan. Bake at 350 for 15 minutes, cool

To make the caramel, in a small saucepan melt 1/4 lb soy margarine. Stir in brown sugar, stir constantly until sugar is smooth and melted. Slowly stir in 1/4 cup soy or almond milk. Stir until smooth and shiny. Pour caramel over cooled crust. Sprinkle pecans in an even layer over caramel. Place in the fridge or other cold place (not the freezer) for approx 20-25 minutes or until caramel thickens. Again, I found the caramel to still be a tad too liquid when I was done, I think this needs to be thicker.

The Chocolate Truffle part! Either in a double boiler, or making one by placing a bowl over some water in a medium pot, bring the water to a simmer and mix 1/4 pound of the soy margarine with the chocolate. Stir gently until melted and combined. Then stir in the 1/2 cup soy milk until smooth. Pour the chocolate over the caramel/pecan layer slowly and carefully so as to not disturb the pecans too much. Give the pan bottom one or two gentle taps on the counter to help even out the chocolate. Put this in a cool place (again not the freezer) until the chocolate sets (1-2 hours) This is a very rich dessert - cut small slices!