This weekend, I took advantage of a rare opportunity to Exhale. Wind down. Decompress. During this two day “moment” I stepped into the kitchen to play around with a little more chocolate and some of chocolate’s friends.
When I share these types of treats, I take lots of pictures because I not only want you to see the steps taken, I also feel they speak for me better than my words do. I am a woman of few words. That’s a little piece of me that I’m sharing. Sharing personal bits and pieces of ourselves in this blogging realm is a small step for some but it’s a really big one for me.
Now, let’s get back to this fabulous dessert. The photos demonstrate the instructions which follow each step. Enjoy!
2 cups coarsely crushed pretzels
½ cup granulated white sugar
¾ cup butter, melted
1/3 cup coarsely chopped pecans
Combine crushed pretzels, sugar and pecans together in a bowl. Pour in melted margarine. Mix until well blended. Press mixture lightly into a greased 9x13x2 inch baking dish. Bake 10 minutes in a 350 degree oven. Cool.
Cream Cheese Filling
1 (8oz) pkg cream cheese, softened
¾ cup granulated white sugar
1 (8oz) carton whipped topping, thawed
Mix cream cheese and sugar with an electric mixer until smooth. Fold in whipped topping. Spread on top of cooled pretzel crust.
3 oz evaporated milk
9.5 oz Chocoley Gourmet Caramel
Bring water to a boil in a double boiler then reduce to a simmer. Combine the caramel and evaporated milk in a double boiler insert or heat proof bowl. Place the insert or bowl over the simmering water. Do not let the water touch the bottom.
Allow the caramel and milk to heat, stirring occasionally, until the caramel is completely melted. Cool for about 10 minutes then spoon the sauce over the cream cheese mixture and spread evenly.
That caramel looks so good don’t you think? Wait until you see what comes next!
2/3 cup Heavy cream
2 cups Chocoley Bada Bing Bada Boom Candy & Molding Formula – DARK
Place the dark chocolate discs in a heat proof container. Heat the heavy cream just until it starts to bubble. Pour the cream over the dark chocolate discs and let stand for about a minute to allow the heat to start melting the chocolate. Whisk the chocolate and cream mixture until all of the chocolate is melted and smooth. Let stand for 5 to 7 minutes to cool then pour over the caramel layer. Refrigerate for 1 hour then you’re ready to serve.
Making this Layered Dark Chocolate & Caramel Crunch dessert requires a bit a patience but it’s so worth it in the end. I hope you enjoyed the photos and that you’ll give this one a try.