| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Choco4 |
16 |
servings |
INGREDIENTS
| 2 |
c |
Vanilla wafer crumbs |
| 1/2 |
c |
Butter or margarine; melted |
| 1 |
|
14 ounces pk caramels |
| 1 |
|
5 ounces can evaorated milk |
| 2 |
c |
Chopped pecans; toasted, divided |
| 32 |
oz |
Cream cheese; softened |
| 1 |
c |
Sugar |
| 2 |
ts |
Vanilla |
| 4 |
|
Eggs |
| 6 |
oz |
Chocolate chips; meltd/slightly |
|
|
; coold |
|
|
Whipped cream; optional |
INSTRUCTIONS
Combine crumbs and butter. Blend well. Press into the bottom and 2 inches
up the sides of a 10" springform pan. Bake at 350 F. for 8-10 minutes or
until set. Cool. In a saucepan over Low heat, melt caramels in milk,
stirring until smooth. Cool for 5 minutes. Pour into crust. Top with 1 1/2
cups of pecans. In a mixing bowl, beat cream cheese until smooth. Add sugar
and vanilla. Mix well. Add eggs, one at a time, beating well after each
addition. Add chocolate. Mix just until blended. Carefully spread over
pecans. Bake at 350 F. for 55-65 minutes or until filling is almost set.
Cool to room temperature. Chill overnight. Garnish with remaining pecans
and whipped cream, if desired.
Recipe by: Taste of Home Magazine, April '95/Bob b1744
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