 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
|
I guess the Ft. Knox comes from not only the caramel gold in the bottom of the chocolate, but also because it came from Knox gelatin. This is such a show-stopping, deep, dark, rich chocolate, beautiful dessert that the caramel in the bottom oozing out really puts it over the top. Read more . And the crust! We make this for every Thanksgiving and Christmas and many times through the year. Ingredients:
1 envelope unflavored gelatin |
1/4 cup water |
2 cups heavy cream |
6 ounces chocolate chips |
2 eggs |
1 teaspoon vanilla extract |
22 pieces caramel candy |
2 tablespoons butter |
2 cups chocolate wafer cookie crumbs |
3/4 cup pecans, finely chopped |
1/2 cup melted butter |
Directions:
1. In small saucepan, sprinkle gelatin over water and let stand for 1 minute. Stir over low heat until dissolved. Stir in 1 c. cream, bring to boil & pour into blender with chocolate. Process until chocolate is melted. While processing, add 1/2 c. cream, eggs and vanilla; process until well-blended. Pour into bowl and chill until thickened, about 15 minutes.
2. Make crust by mixing 2 c. chocolate wafer crumbs, 3/4 c. finely chopped pecans and the melted butter. Press into 9 springform pan and up sides for a high rim. Bake at 350 for 10 minutes. Cool.
3. In another pan, mix caramels, 1/4 c. cream and butter. Stir until melted; pour into crust and cool for 10 minutes.
4. With wisk, beat chocolate mixture until smooth, pour into crust and chill until firm. Top with whipped cream.
5. NOTE: To make this gluten-free, I've bought oreo-like gluten-free cookies, scraped out the filling, and used them like chocolate wafer cookies. Couldn't tell the difference from the regular crust. And it was WELL worth the effort!
|
|