Step 1: Prepare the Crust

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
3. Press the mixture firmly into a tart pan and bake for 8-10 minutes until golden.
4. Let the crust cool completely before adding the filling.

Step 2: Make the Caramel Filling

1. In a saucepan over medium heat, melt sugar while stirring continuously until it turns amber.
2. Slowly whisk in the heavy cream (careful—it will bubble up).
3. Stir in butter and sea salt until smooth.
4. Pour the caramel over the cooled crust and refrigerate for 30 minutes.

Step 3: Prepare the Chocolate Ganache

1. Heat the heavy cream until steaming but not boiling.
2. Pour over the chopped chocolate and let sit for 2 minutes.
3. Add butter and whisk until smooth.
4. Pour ganache over the caramel layer and spread evenly.

Step 4: Decorate and Serve

1. Arrange mini Easter eggs on top and sprinkle with flaky sea salt.
2. Refrigerate until set (about 1 hour).
3. Dust with powdered sugar if desired, slice, and enjoy!