Gooey Chocolate-Caramel Fantasy

Kavanaugh's Resort and Restaurant near Brainerd, MN

(Midwest Living Magazine)

 

  • 2 cups chocolate wafer crumbs (about 38 wafers)
  • 1/3 cup butter, melted
  • 30 vanilla caramels
  • ½ cup caramel ice cream topping
  • ¼ cup whipping cream
  • 2 cups chopped pecans
  • ¾ cup semisweet chocolate pieces
  • ¼ cup whipping cream

 

 

DIRECTIONS

 

  1. 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 in a 350 degree oven for 10 minutes.  Cool slightly on a wire rack.
  2. In a heavy medium saucepan, melt caramels in caramel ice cream toppoing over low heat, stirring often.  Stir in the first ¼ cup whipping cream.  Remove from heat; stir in nuts.  Spread over crust.  Cool; cover and chill for 1 hour.
  3. 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.