Ingredients

• 1 1/2 cups semisweet chocolate morsels
• 2 (3-ounce) packages ladyfingers
• 1 (13-ounce) jar hazelnut spread
• 20 individually wrapped caramel candies
• 2 1/3 cups whipping cream
• 1 1/2 cups chopped pecans
• 1/3 cup confectioners' sugar plus 2 tablespoons
• 1 (8-ounce) package cream cheese, softened
• 2 tablespoons crème de cacao
• 3 (1-ounce) semisweet chocolate baking squares

Browse by ingredient

Instructions

1. Microwave chocolate morsels on high for 90 seconds or until melted, stirring at 30 second intervals; cool 5 minutes, and set aside.
2. Split ladyfingers, and stand halves around edge of a 9-inch springform pan, placing rounded sides against pan; line bottom of pan with remaining halves. Reserve remaining ladyfingers for another use. Spread hazelnut spread evenly over ladyfingers on bottom of pan.
3. Cook caramels and 1/3 cup whipping cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon caramel mixture evenly over hazelnut spread.
4. Beat 1/3 cup confectioners' sugar and cream cheese in a medium bowl at medium speed with an electric mixer until fluffy. Add crème de cacao; beat until blended. Beat in melted morsels until blended.
5. Beat remaining 2 cups whipping cream in a medium bowl at medium speed with an electric mixer until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan.
6. Shave baking squares with a vegetable peeler evenly on top. Sprinkle evenly with 2 tablespoons confectioners' sugar. Chill 1 hour before serving.