Categories: Desserts

Ingredients

• Crust:
• 20 pecan shortbread cookies
• 1/2 cup pecan halves
• 3 tbsp. unsalted butter, melted
• Caramel:
• 1 1/2 cups sugar
• 1/3 cup water
• 6 tbsp. unsalted butter, softened
• 6 tbsp. heavy whipping cream
• 1/2 tsp kosher salt
• Chocolate:
• 3- 4 oz. bars semisweet chocolate, roughly chopped
• 1 1/2 cups heavy whipping cream
• Garnish: sea salt

Directions

1. Preheat oven to 350. Spray a 10-inch cast-iron skillet with cooking spray.

2. For crust: In a the work bowl of a food processor, process cookies until finely ground. Add pecans, and pulse until small pieces remain. Transfer to a medium bowl, and stir in melted butter. Using a measuring cup, press mixture into bottom and 1 inch up sides of prepared skillet.

3. Bake until golden brown, about 12 minutes.

4. For caramel: In a medium heavy saucepan, combine sugar and 1/3 cup water. Cook over medium-high heat until mixture is amber colored; about 10 minutes. Remove from heat, and carefully stir in butter, cream, and salt. Pour into prepared crust. Let stand for 15 minutes.

5. For chocolate: Place chopped chocolate in a medium bowl. In a small saucepan, bring cream to a simmer over medium heat. Pour over chocolate, and let stand for 2 minutes. Gently whisk until smooth. Pour over caramel, and let stand until set, at least 2 hours. Garnish with sea salt.

Email to a friend | Print this recipe | Back