Ingredients
24 OREO Cookies, finely crushed (about 2 cups)
1/4 cup margarine, melted
20 KRAFT Caramels
1/4 cup half-and-half
3 oz. BAKER'S Semi-Sweet Chocolate, divided
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Argentinian milk caramel — alfajores, churros, ice cream, filling
Filipino caramel custard mix — denser and richer than crème caramel
Air-insulated sheet — no burnt bottoms on delicate cookies
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Argentinian milk caramel — alfajores, churros, ice cream, filling
Filipino caramel custard mix — denser and richer than crème caramel
Air-insulated sheet — no burnt bottoms on delicate cookies
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heat oven to 350f. mix cookie crumbs and margarine; press onto bottom and up side of 9-inch pie plate. bake 10 min. ; cool. microwave caramels and half-and-half in medium microwaveable bowl on high 3 min. or until caramels are completely melted, stirring after 1-1/2 min. stir in nuts; spread onto bottom of crust. refrigerate 10 min. or until set. chop 2 oz. chocolate; sprinkle over caramel layer in crust. microwave remaining chocolate in separate microwaveable bowl 30 sec. ; stir until completely melted. drizzle over pie. refrigerate 1 hour or until chocolate is firm.