Ingredients
- Cookie crumb crust:
- 1 1/2 c. crushed pecan shortbread cookies
- 1/4 c. melted butter
- Filling:
- 30 vanilla caramels
- 2 tbsp. butter
- 2 tbsp. water
- 1/2 c. pecans, toasted
- 6 oz. cream cheese, softened
- 1/3 c. powdered sugar
- 4 oz. sweet cooking chocolate
- 3 tbsp. hot water
- 1 tsp. vanilla
- 2 c. whipping cream
- 2 tbsp. powdered sugar
Preparation
Step 1
Crush pecan shortbread cookies and mix with 1/4 cup melted butter. Press into a 9 inch deep dish pie plate and bake at 325 degrees for 10 minutes.
Filling: Heat caramels, butter and water. Pour into crust; sprinkle with pecans. Refrigerate 1 hour.
Beat cream cheese and 1/3 cup powdered sugar until smooth. Pour over caramel mixture.
Cook chocolate and hot water over low heat, stirring constantly, until chocolate is melted. Cool to room temperature. Add vanilla.
Beat whipping cream and 2 tablespoons powdered sugar in chilled bowl until stiff. Reserve 1 1/2 cups. Fold chocolate mixture into remaining whipped cream. Spread over cream cheese mixture. Top with reserved whipped cream. Garnish with chocolate. Refrigerate at least 1 hour.