Ingredients

2 cups chocolate cookie crumbs (about 38 Oreo™ or Oreo-type sandwich cookie)

1/3 cup butter, melted

30 vanilla caramels

1/2 cup caramel ice cream topping

1/4 cup whipping cream

2 cups chopped pecans

3/4 cup semisweet chocolate pieces

1/4 cup whipping cream

Preparation

  1. In a medium mixing bowl, stir together chocolate cookie crumbs and melted butter. Press onto the bottom of a 9-inch springform pan. Bake in a 350° oven for 10 minutes. Cool slightly on a wire rack.

  2. In a heavy medium saucepan, melt caramels and 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 1 hour.

  3. For topping: In a heavy small saucepan, melt chocolate. Remove from heat; stir in remaining whipping cream. Drizzle or spread over caramel-pecan mixture. Cover and chill for at least 1 hour.