• Preheat oven to 350ºF.
• In a food processor, crush chocolate wafer cookies until fine crumbs form, about ten 1-second pulses. Add butter and process until combined, about five 1-second pulses.
• Transfer cookie mixture to a 9-inch tart pan. Use your hands to press the mixture into the bottom and up the sides of the pan. Bake at 350ºF for 10 minutes. Cool completely.

• Chop Fannie May Milk Chocolate bars into small pieces and place in a heat-safe bowl. Set aside.
• Heat heavy cream until hot, either a simmer on the stove or 1 minute in the microwave. Pour heavy cream over chopped chocolate and let the mixture sit for 5 minutes. Stir until smooth.
• Pour chocolate ganache over cooled cookie crust. Transfer tart to the refrigerator to chill for 1 hour
• Arrange fresh raspberries on top of the chocolate ganache, slice and serve.

Store the tart covered in the refrigerator for 4 to 5 days.

This recipe also works with Fannie May Dark Chocolate bars.