Gooey Chocolate-Caramel Fantasy

By bubbles7380

oven 350*
9 inch spring form pan

Ingredients

• 2 2 38 cups chocolate wafer crackers (about 38 wafers)
• 2 2 38 cups chocolate wafer crackers (about 38 wafers)
• 2 2 38 cups chocolate wafer crackers (about 38 wafers)
• 1/3 1/3 1/3 cup butter melted
• 1/3 1/3 1/3 cup butter melted
• 1/3 1/3 1/3 cup butter melted
• 30 30 30 vanilla caramels
• 30 30 30 vanilla caramels
• 30 30 30 vanilla caramels
• 1/2 1/2 1/2 cup caramel ice cream topping
• 1/2 1/2 1/2 cup caramel ice cream topping
• 1/2 1/2 1/2 cup caramel ice cream topping
• 1/2 1/2 1/2 cup hipping cream
• 1/2 1/2 1/2 cup hipping cream
• 1/2 1/2 1/2 cup hipping cream
• 2 2 2 cups chopped pecans
• 2 2 2 cups chopped pecans
• 2 2 2 cups chopped pecans
• 3/4 3/4 3/4 cup semisweet chocolate pieces
• 3/4 3/4 3/4 cup semisweet chocolate pieces
• 3/4 3/4 3/4 cup semisweet chocolate pieces
• pecan halves optional
• pecan halves optional
• pecan halves optional

Preparation

Step 1

preheat oven 350*
in a medium mixing bowl stir together chocolate wafer crumbs and melted butter
press onto the bottom of a 9 inch spring form pan
bake for 10 minutes
cool slightly on a wire rack
meanwhile in a medium heavy sauce pan, melt caramels in caramel topping over low heat stirring often
stir in 1/4 cup of the whipping cream
remove from heat stir in chopped pecans
spread over crust
chill 1 hour
for the topping, in a small heavy saucepan, melt chocolate over low heat remove from heat, sir in remaining 1/4 cup whipping cream
drizzle or spread over caramel-pecan mixture
cover and chill for at least 1 hour
if desired garnish with additional pecan halves