SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Frosty Caramel, Chocolate, and Pecan Torte

Makes: 12 servings
Prep 25 mins Cool 30 mins Freeze 4 hrs to 24 hrs Stand 15 mins
Frosty Caramel, Chocolate, and Pecan Torte
Ingredients
  • 1 1/3  cups  crushed chocolate wafer cookies (about 24)
  • 3  tablespoons  butter, melted
  • 1 12  ounce package  miniature semisweet chocolate pieces
  • 2 1/2  cups  whipping cream
  • 1 8  ounce package  cream cheese or mascarpone cheese
  • 1/2  cup  caramel-flavor ice cream topping
  • 1/4  cup  sugar
  • 1 1/2  teaspoons  vanilla
  • 3/4  cup  coarsely chopped pecans, toasted
Directions

1. In a small bowl, combine crushed cookies and melted butter. Sprinkle half of the crumb mixture in the bottom of a lightly buttered 8- or 9-inch springform pan. Set aside.

2. In a small saucepan, combine 1-1/2 cups of the chocolate pieces and 1/2 cup of the cream. Cook and stir over low heat until chocolate melts. Cool about 30 minutes. In a medium bowl, beat 1-1/2 cups of the cream with an electric mixer on medium speed until soft peaks form (tips curl). Fold whipped cream into chocolate mixture.

3. In a large bowl, combine cream cheese, 1/4 cup of the caramel topping, the sugar, and vanilla. Stir in the remaining chocolate pieces and 1/2 cup of the pecans.

4. Carefully spread half of the whipped chocolate mixture over crumb mixture in pan. Top with cheese mixture. Sprinkle with the remaining crumb mixture; carefully spread the remaining whipped chocolate mixture over crumb mixture. Cover and freeze for 4 to 24 hours.

5. Remove side of springform pan. Let torte stand at room temperature for 15 minutes before serving. Meanwhile, in a small bowl, beat the remaining 1/2 cup cream on medium speed until soft peaks form (tips curl). Cut torte into wedges. Top with the remaining whipped cream, the remaining 1/4 cup caramel topping, and the remaining 1/4 cup pecans.

Nutrition Facts (Frosty Caramel, Chocolate, and Pecan Torte)
  • Servings Per Recipe 12,
  • cal. (kcal) 548,
  • Fat, total (g) 42,
  • chol. (mg) 99,
  • sat. fat (g) 22,
  • carb. (g) 44,
  • fiber (g) 3,
  • pro. (g) 6,
  • sodium (mg) 231,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe