Gooey Chocolate-Caramel Fantasy

By oakleyj

A buttery layer of caramel and pecans tops a crisp chocolate cookie crust. Bonus: Prep takes just 20 minutes.

Ingredients

• 2 2
• cups finely crushed chocolate wafer cookies (about 38)
• 1/3 1/3
• cup butter, melted
• 30 30
• vanilla caramels, unwrapped
• 1/2 1/2
• cup caramel-flavor ice cream topping
• 1/4 1/4
• cup whipping cream
• 2 2
• cups chopped pecans, toasted
• 3/4 3/4
• cup semisweet chocolate pieces
• 1/4 1/4
• cup whipping cream
• Pecan halves (optional)

Preparation

Step 1

Preheat oven to 350F. 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.

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.

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.