Credit: MidWestLiving.com
This luscious dessert has a chocolate crumb crust and caramel-pecan filling crowned with melted chocolate. It’s like a candy bar on a plate
HOW TO MAKE IT:
- 1/3 cup butter, melted
- 2 cups chocolate wafer crumbs (about 38 wafers)
- 30 vanilla caramels
- 1/2 cup caramel ice cream topping
- 2 cups chopped pecans
- 1/4 cup whipping cream
- 3/4 cup semisweet chocolate pieces
- 1/4 cup whipping cream
HOW TO MAKE IT:
- In a medium mixing bowl, stir together chocolate wafer crumbs and melted butter. Press onto the bottom of a 9-inch springform pan. Bake in a 350 degree F oven for 10 minutes. Cool slightly on a wire rack.
- In a heavy medium saucepan, melt caramels in caramel ice cream topping over low heat, stirring often. Stir in the first 1/4 cup whipping cream. Remove from heat; stir in nuts. Spread over crust. Cool; cover and chill for 1 hour.
- For topping: In a heavy small saucepan, melt chocolate. Remove from heat; stir in remaining whipping cream. Drizzle or spread over caramel-pecan mixture. Cover and chill for at least 1 hour. Makes 12 servings.
It’s all about caramel 🙂 something to try over the weekend and enjoy!!
