Ingredients
2 cups crushed vanilla wafers (about 60 wafers)
1/3 cup butter, melted
20 caramels
15 miniature Snickers candy bars
1/2 cup caramel ice cream topping
1/2 cup heavy whipping cream, divided
2 cups salted peanuts, chopped
3/4 cup semisweet chocolate chips
Directions
In a small bowl, combine wafer crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes. Cool on a wire rack.
In a heavy saucepan, combine the caramels, candy bars, caramel topping and 1/4 cup cream; cook and stir over low heat until smooth and blended. Remove from the heat; stir in peanuts. Spread over crust. Cover and refrigerate for 1 hour.
In a saucepan or microwave, melt chocolate chips and remaining cream. Spread over caramel layer. Cover and refrigerate for 1 hour or until serving. Refrigerate leftovers. Yield: 12 servings
2 cups crushed vanilla wafers (about 60 wafers)
1/3 cup butter, melted
20 caramels
15 miniature Snickers candy bars
1/2 cup caramel ice cream topping
1/2 cup heavy whipping cream, divided
2 cups salted peanuts, chopped
3/4 cup semisweet chocolate chips
Directions
In a small bowl, combine wafer crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes. Cool on a wire rack.
In a heavy saucepan, combine the caramels, candy bars, caramel topping and 1/4 cup cream; cook and stir over low heat until smooth and blended. Remove from the heat; stir in peanuts. Spread over crust. Cover and refrigerate for 1 hour.
In a saucepan or microwave, melt chocolate chips and remaining cream. Spread over caramel layer. Cover and refrigerate for 1 hour or until serving. Refrigerate leftovers. Yield: 12 servings
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