In the bowl of a mixer, combine margarine and confectioners’ sugar for the crust. Beat in egg. Gradually add the flour, cocoa powder, and salt and mix well. Form into a ball and refrigerate for an hour.

Combine the pecans, margarine, sugars, and salt. Spread in a single layer in a small baking pan. (I do this in a toaster oven.) Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 10 minutes or until toasted and crispy. Set aside.

For chocolate filling: Melt 1/2 cup chocolate chips, cocoa powder, and margarine in the microwave. Stir until smooth. Transfer to a mixing bowl; cool slightly. Beat in the sugar and eggs. Add vanilla. Stir in flour and salt just until blended.

For caramel layer: Combine the margarine and sugars in a saucepan. Bring to a boil, stirring constantly. Lower heat and continue boiling for two minutes. Stir in pareve whipped topping. Return to a boil. Remove from heat.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Press pastry evenly to fit an 11-inch fluted tart pan with removable bottom on bottom and sides of pan.

Spread chocolate filling into crust. Top with caramel mixture; cut through with a knife to swirl.

Sprinkle with praline topping and remaining 1/3 cup chocolate chips. Bake for 35–40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.