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.

Source: Midwest Living
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Ingredients

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Directions

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  • 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.

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  • 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.

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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.

Nutrition Facts

457 calories; total fat 29g; cholesterol 27mg; sodium 257mg; carbohydrates 51g; fiber 2g.

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