Ingredients

The following ingredients have 8 Servings
  • 25 Oreo cookies, (finely crushed (to make gluten-free use glutino Chocolate Vanilla Crème cookies))
  • 5 Tablespoons butter, (melted)
  • 8 ounces about 32 caramel squares
  • 1-1/4 cups heavy whipping cream, (divided)
  • 1/4 teaspoon salt
  • 1 cup toasted pecans, (chopped)
  • 2 cups dark chocolate chips
  • Sea Salt, (coarse)

Instruction

  • Prepare a 9” springform pan by spraying with nonstick cooking spray. You can also use a 9” deep dish pie plate as well.
  • Place Oreos in a large Ziploc bag, seal, and crush with a rolling pin. Pour into a medium bowl. Combine with melted butter then press into your prepared pan covering the bottom & about 1” up the sides. Chill while you prepare filling.
  • In a microwave safe bowl, place unwrapped caramels and 1/4 cup whipping cream. Place in microwave & heat on high for 2-3 minutes, stopping & stirring well every 30 seconds, until mixture is melted and smooth. Sprinkle in salt then add chopped pecans. Stir and spread evenly over the Oreo crust.
  • Clean bowl used above and combine chocolate chips and remaining 1 cup whipping cream. Microwave on high for about 1 minutes, whisking every 30 seconds, until chocolate has completed melted. Pour over caramel pecan layer.
  • Place in refrigerator to set, about 2 hours. Take out & immediately remove outer sides of springform pan from base. Bring to room temperature for about 15-20 minutes prior to serving & sprinkle with coarse sea salt.