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
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Preheat oven to 350. Spray a 10-inch cast-iron skillet with cooking spray.
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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.
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Bake until golden brown, about 12 minutes.
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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.
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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.