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- 2 cups finely crushed chocolate wafer cookies (about 38)
- 1/3 cup butter, melted
- 30 vanilla caramels, unwrapped
- 1/2 cup caramel-flavor ice cream topping
- 1/4 cup whipping cream
- 2 cups chopped pecans, toasted
- 3/4 cup semisweet chocolate pieces
- 1/4 cup whipping cream
- Pecan halves (optional)
1. Preheat oven to 350 degrees F. For crust, in a medium bowl stir together crushed cookies and melted butter. Press mixture evenly onto bottom of a 9-inch springform pan. Bake for 10 minutes. Cool slightly on a wire rack.
2. Meanwhile, in a medium heavy saucepan combine caramels and caramel topping. Cook and stir over low heat until caramels are melted. Stir in 1/4 cup cream. Remove from heat; stir in chopped pecans. Spread mixture evenly over crust. Cover and chill for 1 hour.
3. For topping, in a small saucepan cook and stir chocolate over low heat until melted. Remove from heat; stir in 1/4 cup cream. Drizzle or spread topping over caramel layer. Cover and chill for at least 1 hour. If desired, garnish with pecan halves.
- Servings Per Recipe 12,
- cal. (kcal) 459,
- Fat, total (g) 28,
- chol. (mg) 29,
- sat. fat (g) 9,
- carb. (g) 52,
- Monosaturated fat (g) 13,
- Polyunsaturated fat (g) 5,
- fiber (g) 4,
- sugar (g) 35,
- pro. (g) 6,
- sodium (mg) 253,
- Percent Daily Values are based on a 2,000 calorie diet
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