Wednesday, January 21, 2009


1 1/4 cups Graham cracker crumbs
1/4 cup butter, melted
3 tbsps firmly packed brown sugar
1/4 tsp ground cinnamon
35 caramels
1/3 cup whipping cream
1 tbsp instant coffee granules
3 cups toasted pecan pieces
1-oz (1 square-) baking chocolate

Preheat oven to 325 degrees.

Mix Graham cracker crumbs, butter, brown sugar, and cinnamon together in a medium bowl. Press the mixture firmly onto the bottom and 1-inch up the sides of a 9-inch springform pan. Bake 10 minutes or until lightly browned. Cool on a wire rack.

Unwrap the caramels into a large microwaveable bowl. Add the whipping cream and coffee granules. Combine the ingredients and microwave on High for 2 to 3 minutes, stirring every minute, until the caramels are completely melted. Stir in the pecans. Spread the mixture evenly over the crust. Refrigerate for at least 1 hour or until firm. Melt 1 square of baking chocolate and drizzle over the top before serving, if desired.

Yield: 12 servings.

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