Gooey Chocolate Caramel Fantasy

Recipe by Peggy Lynn
READY IN: 15mins


  • 2
    cups chocolate wafer crumbs (about 38 wafers)
  • 13
    cup butter, melted
  • 30
    vanilla caramels
  • 12
    cup caramel ice cream topping
  • 14
    cup whipping cream
  • 2
    cups chopped pecans
  • 34
    cup semisweet chocolate piece
  • 14
    cup whipping cream


  • In a medium mixing bowl, stir together the chocolate wafer crumbs and melted butter.
  • Press onto the bottom of a nine inch springform pan.
  • Bake in a 350 degree oven for 10 minutes.
  • Cool slightly on a wire rack.
  • In a heavy medium saucepan, melt caramels in caramel ice cream topping over low heat,stirring often.
  • Stir in the first 1/4 cup whipping cream.
  • Remove from heat; stir in nuts.
  • Spread over crust.
  • Cool;cover and chill for one hour.
  • For the topping:.
  • In a heavy saucepan, melt chocolate.
  • Remove from heat;stir in remaining whipped cream.
  • Drizzle or spread over caramel pecan mixture.
  • Cover and chill for at least one hour.