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Here’s a rich and decadent recipe for Chocolate and Caramel Layered Dessert—a perfect treat for chocolate and caramel lovers. This dessert features layers of creamy caramel, rich chocolate, and a smooth whipped topping for an indulgent and irresistible treat!
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 graham crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Caramel Layer:
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Layer:
- 1 1/2 cups semi-sweet or milk chocolate chips
- 1/4 cup heavy cream
For the Whipped Topping:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
- Press the graham cracker mixture into the bottom of a 9×9-inch baking dish or a similar-sized dish to form an even crust.
- Bake the crust in the preheated oven for 8-10 minutes, or until it’s lightly golden. Let it cool completely.
2. Make the Caramel Layer:
- In a small saucepan, melt the butter over medium heat. Once melted, add the brown sugar and stir to combine.
- Bring the mixture to a simmer and cook for 3-4 minutes, stirring constantly, until the sugar has dissolved and the caramel begins to thicken.
- Add the heavy cream, vanilla extract, and a pinch of salt. Stir to combine and let the mixture simmer for another 1-2 minutes, until smooth.
- Remove the caramel from the heat and let it cool slightly before pouring it over the cooled graham cracker crust. Spread it evenly using a spatula.
- Refrigerate the dish for at least 30 minutes to allow the caramel layer to set.
3. Prepare the Chocolate Layer:
- In a microwave-safe bowl, combine the chocolate chips and heavy cream.
- Microwave the mixture in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
- Once melted, allow the chocolate to cool for a few minutes before pouring it over the chilled caramel layer.
- Spread the chocolate evenly over the caramel using a spatula and refrigerate again for at least 30 minutes to set the chocolate.
4. Make the Whipped Topping:
- In a chilled bowl, whip the heavy whipping cream with powdered sugar and vanilla extract using a hand mixer or stand mixer on high speed.
- Whip until stiff peaks form (when the beaters are lifted, the whipped cream should hold its shape).
- Once the chocolate layer has set, spread the whipped topping evenly over the chocolate layer.
5. Chill and Serve:
- Once all layers are complete, refrigerate the dessert for at least 2 hours (or overnight for the best results) to allow all layers to firm up.
- Before serving, you can garnish with additional chocolate shavings, caramel drizzle, or chopped nuts if desired.
Tips:
- Make it ahead: This dessert can be made a day ahead and stored in the refrigerator overnight for even better flavor and texture.
- Different crust options: For a different flavor, you can substitute the graham cracker crust with an Oreo cookie crust or a shortbread cookie crust.
- More caramel flavor: For extra caramel flavor, you can drizzle additional caramel sauce on top of the whipped cream before serving.
- Layering tip: Make sure each layer is set before adding the next to avoid them mixing together.
This Chocolate and Caramel Layered Dessert is the ultimate indulgence, perfect for any special occasion or a sweet treat. The layers of graham cracker crust, rich caramel, silky chocolate, and fluffy whipped cream make it a showstopper dessert. Enjoy!