1 (6-oz) ready-to-fill chocolate crumb crust
Caramel Layer
3/4 cup (5-oz) indiviually wrapped caramels, unwrapped
1/4 cup canned evaporated milk (NOT sweetened condensed milk!)
Truffle Layer
1 1/2 cups (9-oz) semisweet chocolate chips
1 cup heavy cream (whipping cream)
3 tbsp stick butter
For garnish: Sweetened whipped cream
Sprinkle the pecans on the crust.
Caramel Layer: Heat the caramels and evaporated milk together in a heavy saucepan over low heat or in a bowl in the microwave. Stir often until the caramels melts and the mixture is smooth. Pour over the pecans.
Truffle Layer: Heat the chocolate chips, cream and butter in a heavy saucepan over low heat or in a bowl in the microwave, stirring until the chocolate melts and the mixture is smooth. Pour over the caramel layer and refrigerate around 4 hours until set.
To serve: Pipe or spoon on whipped cream arranged ners the crust edge of the dessert.
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