Ingredients
30 caramels3 tablespoons butter, melted2 tablespoons water1 chocolate crumb crust (9 inches)1/2 cup chopped pecans, toasted3 ounces cream cheese, softened1/3 cup confectioners’ sugar3/4 cup milk chocolate chips3 tablespoons hot water1 carton (8 ounces) frozen whipped topping, thawedChocolate hearts or curls, optional
Preparation
In a large saucepan, add the caramels, butter and water. Cook and stir over medium heat until caramels are melted. Spread over crust; sprinkle with pecans. Refrigerate for 1 hour.
In a large bowl, beat cream cheese and sugar until smooth; spread over caramel layer. Refrigerate.
In a large saucepan, melt chocolate chips with hot water over low heat; stir until smooth. Cool slightly.
Fold in whipped topping. Spread over cream cheese layer. Garnish with chocolate hearts or curls if desired. Chill until serving. Refrigerate leftovers.
