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.