1. ½ cup pecan pieces, toasted and coarsely chopped.
2. 1 x 6 oz ready-to-fill chocolate flavored crumb crust
3. ¾ cup (5 oz) individually wrapped caramels, unwrapped
4. ¼ cup canned evaporated milk
5. 1 ½ cups (9 oz) semisweet chocolate chips
6. 1 cup heavy whipping cream
7. 3 tablespoons of butter
8. Garnish: if desired sweetened whipped cream
Step 1: sprinkle pecans in an even layer on crust
Step 2: heat caramels and evaporated milk in either a heavy saucepan over low heat or in a bowl in the microwave. (If using the microwave, melt in 30 second intervals, stirring each time). Stir often until caramels have melted and mixture is smooth. Pour caramel mixture over pecans.
Step 3: heat chocolate chips, cream, and butter in a heavy saucepan over low heat. Stirring until the chocolate melts and mixture is smooth. Pour over caramel layer and refrigerate for at least 4 hours or until set.
Step 4: serve with either piped or spooned whipped cream.
*So, I made this last Saturday, I ended up doubling the caramel step because when I made the first batch of caramel it over flowed slightly in the microwave. Also, because my husband doesn’t eat nuts, I made a section that didn’t have nuts in it, that required extra caramel to cover all the pecans. You could omit the nuts and just have caramel and chocolate, if you’re not a nut fan either. I actually let this cake set up over night, and it was really good. Next time though, I would either make my own crust or get a better quality crust, because it was very crumbly and didn’t cut very well. Also, I didn't end up serving it with whipped cream, because I forgot!
*Also, I didn't come up with this recipe, it was pulled from a magazine 5 to 7 years ago, and I don't remember which one, if someone knows where the credit should go to, please let me know.