Gooey Chocolate-Caramel Fantasy

Gooey Chocolate-Caramel Fantasy



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.





1/3 cup butter, melted

2 cups chocolate wafer crumbs (about 38 wafers)

30 vanilla caramels

1/2 cup caramel ice cream topping

2 cups chopped pecans

1/4 cup whipping cream

3/4 cup semisweet chocolate pieces

1/4 cup whipping cream







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.

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.

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.