Crujiente pegajoso de caramelo y chocolate con pacanas

Ingredientes

• 30 count vanilla caramels
• 2 Cup chocolate wafer crumbs (40 wafers)
• 1/3 Cup butter, melted
• 1/2 Cup caramel topping
• 1/4 Cup whipping cream
• 2 Cups chopped pecans
• 3/4 Cup semi-sweet chocolate chips
• 1/4 Cup whipping cream

Preparación

1. 1

   Preheat oven to 350°F

2. 2

   In saucepan over alow-medium heat, melt butter

3. 3

   Crush chocolate wafers by placing them in a sealable plastic bag, and crushing with a rolling pin. Or crush by using a food processor.

4. 4

   In large mixing bowl, mix together the chocolate wafer crumbs, and melted butter. (If using a food processor to crush wafers, mix melted butter in the food processor after the wafers have been crushed.)

5. 5

   Press crumbs into a 9-inch springform pan

6. 6

   Bake for 10 minutes

7. 7

   Remove and allow to cool slightly

8. 8

   Melt caramels and caramel topping in a medium-sized saucepan over a low heat

9. 9

   Stir almost continuously

10. 10

    Mix in ¼ Cup whipping cream

11. 11

    Remove from heat and stir in crushed pecans

12. 12

    Pour into springform pan and spread over chocolate crust

13. 13

    Allow to cool. Then cover and chill for 1 hour

14. 14

    --- Topping ---

15. 15

    Melt chocolate in small saucepan over a low to medium heat

16. 16

    Remove from heat and then mix in ¼ Cup whipping cream

17. 17

    Drizzle over top of the caramel and pecans

18. 18

    Cover and chill again for another hour