"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 c. Oreo cookie crumbs 1/4 c. butter 1 c. carmel candies (about 20) 1/2 c heavy cream 3/4 c. semisweet chocolate chips
Preheat oven to 375º. Combine cookie crumbs and butter. Press evenly in bottom and up sides of 9" cake pan. bake 10 minutes. Combine caramels and 1 1/4c. heavy cream in a heavy small sauce pan. Stir over low heat until melted. Remove from heat. Stir in pecans. Pour over crust. Refrigerate at least 10 minutes. Combine chocolate chips and remaining 1/4 c. cream in a heavy small sauce pan. Stir over low heat until melted. Drizzle over caramel layer. Refrigerate at least 1 hour.
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