Ingredients Jump to Instructions ↓

  1. 2 cups crushed chocolate wafers (about 35 wafers)

  2. 1/3 cup butter, melted

  3. 30 caramels

  4. 1/2 cup caramel ice cream topping

  5. 1/2 cup heavy whipping cream, divided

  6. 2 cups chopped pecans

  7. 3/4 cup semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the wafer crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. In a heavy saucepan, cook and stir the caramels and caramel topping over low heat until smooth. Remove from the heat; stir in 1/4 cup cream and pecans. Spread over crust. Cover and refrigerate for 1 hour. In a saucepan, melt chocolate chips with remaining cream over low heat, stirring until smooth. Drizzle over tart. Cover and refrigerate for 1 hour or until serving. Yield: 12 servings.


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