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Hodgepodge from The Geranium Farm

Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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Wednesday, August 02, 2006

Chocolate-Caramel Fantasy

2 cups chocolate wafer crumbs (about 38 wafers)
1/3 cup butter, melted

30 vanilla caramels
1/2 cup caramel ice cream topping
1/4 cup whipping cream
2 cups chopped pecans

3/4 cups semisweet chocolate pieces
1/4 cup whipping cream

In a medium bowl stir together chocolatae wafer crumbs and melted butter.
Press onto the bottom oa a 9" springform pan and bake for 10 minutes at 350 degrees. Cool.

In heavy saucepan, melt caramels in carmel ice cream topping over low heat, stirring often. Stir in 1/4 cup whipping cream.
Remove from hear, stir in nuts. Spread over crust.
Cover and chill for at least 1 hour.

In heavy saucepan, melt chocolate chips.
Remove from heat, stir in remaining whipping cream.
Drizzle or spread over caramel pecan mixture.
Cover and chill at least 1 hour.

Makes 12 servings.

Another recipe from my cousin Merry Johnson, from the reunion.


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