A tasty chocolate crumb crust followed by a creamy caramel and chopped pecan middle and topped with a decadent drizzle of melted chocolate is this gooey chocolate-caramel fantasy dessert. Mouth-watering and fancy-looking this rich chocolate dessert actually keeps it simple in the kitchen.
What’s not to love about this unique dessert? It’s a variety of textures and layers of chocolate goodness that make you feel like your eating a homemade candy bar. Even my youngest couldn’t get enough of the creamy caramels and crunchy pecans. Top this with Cool Whip and suddenly it’s hit all the bases! Cool, creamy, crunchy, and most importantly delightful!
How to make a Chocolate Fantasy Dessert?
First, gather and prepare your ingredients. I melted the butter in the microwave, chopped the pecans, and unwrapped the vanilla caramels. Then I crushed the Teddy Grahams for the crumble crust by putting small batches in my blender. Be careful to do a short, quick blend or use your food processor. You can use any chocolate wafer to crush for your crumble. A good substitute would be chocolate graham crackers.
Next, In a medium mixing bowl, stir together the chocolate crumbs and melted butter. Press unto the bottom of a 9-inch springform pan. Bake in a 350 degree Fahrenheit oven for 10 minutes. Cool slightly on a wire rack.
Third, in a heavy saucepan, melt the caramels in the caramel ice cream topping over low heat, stirring often. Stir in the first 1/4 cup of whipping cream. Remove from heat and mix in the chopped pecans. Spread this over the chocolate crust. Cool, cover, and chill for 1 hour.
For the topping, in a small heavy saucepan, melt the semi-sweet chocolate chips over low heat. Remove from heat and stir in remaining whipping cream. Transfer the chocolate sauce to a quart-size ziplock bag or piping bag. Cut a corner and drizzle the sauce over the caramel-pecan mixture. Cover and chill for at least 1 hour.
Cut this gooey chocolate-caramel fantasy into 12 even slices or more and enjoy! Top with Cool whip and another drizzle of the caramel ice cream topping for extra flavors. Enjoy!
Store the dessert covered in a refrigerator for up to a week.
This homemade chocolate dessert is perfect for any small gathering, or holiday party. It’s an easy dessert that can be prepared the day before for a stress-free ending to any great meal!
Other Amazing Desserts
It can’t get any easier than a dump cake! Yellow cake mix mixed with melted butter and then sprinkled on caramel syrup and apple filling make a delicious and seriously Easy Apple Dump Cake! With only four ingredients this dessert proves that simple is best!
This is always a hit! The crunch of crushed Oreo cookies and the creamy filling of cream cheese, vanilla pudding, and Cool whip come together to make this Oreo Dirt Pudding Dessert recipe amazing! A perfect dessert for any occasion!
Another savory dessert with pecans! This Pumpkin Pie Crunch Bake recipe is a layer of soft pumpkin filling topped with a cake crumble and crunchy pecans. We love to serve this rich dessert warm with a hefty helping of whipped cream or ice cream.
Gooey Chocolate-Caramel Fantasy
Ingredients
- 2 cups chocolate crumbs
- ⅓ cup butter melted
- 30 vanilla caramels
- ½ cup caramel ice cream topping
- ¼ cup whipping cream
- 2 cups chopped pecans
- ¾ cup semi-sweet chocolate chips
- ¼ cup whipping cream
Instructions
- Gather and prepare your ingredients. I melted the butter in the microwave, chopped the pecans, and unwrapped the vanilla caramels. Then I crushed the Teddy Grahams for the crumble crust by putting small batches in my blender. Be careful to do a short, quick blend or use your food processor. You can use any chocolate wafer to crush for your crumble. A good substitute would be chocolate graham crackers.
- In a medium mixing bowl, stir together the chocolate crumbs and melted butter. Press unto the bottom of a 9-inch springform pan. Bake in a 350 degree Fahrenheit oven for 10 minutes. Cool slightly on a wire rack.
- In a heavy saucepan, melt the caramels in the caramel ice cream topping over low heat, stirring often. Stir in the first 1/4 cup of whipping cream. Remove from heat and mix in the chopped pecans. Spread this over the chocolate crust. Cool, cover, and chill for 1 hour.
- For the topping, in a small heavy saucepan, melt the semi-sweet chocolate chips over low heat. Remove from heat and stir in remaining whipping cream. Transfer the chocolate sauce to a quart-size ziplock bag or piping bag. Cut a corner and drizzle the sauce over the caramel-pecan mixture. Cover and chill for at least 1 hour.
- Cut this gooey chocolate-caramel fantasy into 12 even slices or more and enjoy! Top with Cool whip and another drizzle of the caramel ice cream topping for extra flavors. Enjoy!
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