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Categories:
pastry shell caramels condensed milk unsweetened chocolate margarine eggs water vanilla extract salt pecans
Viewed: 86 - Published at: 2 years agoIngredients
- 1 (9-inch) baked pastry shell
- 12 caramels, unwrapped
- 1 (14 oz.) Eagle Brand sweetened condensed milk
- 2 (1 oz.) sq. unsweetened chocolate
- 1/4 c. margarine
- 2 eggs
- 2 Tbsp. water
- 1 tsp. vanilla extract
- dash of salt
- 1/2 c. chopped pecans
Method
- Preheat oven to 325°.
- In small heavy saucepan, over low heat, melt caramels with 1/3 cup sweetened condensed milk.
- Spread evenly on bottom of prepared pastry shell.
- In medium saucepan, over low heat, melt chocolate with margarine.
- In large mixer bowl, beat eggs with remaining sweetened condensed milk, water, vanilla and salt.
- Add chocolate mixture; mix well.
- Pour into prepared pastry shell.
- Top with pecans.
- Bake 35 minutes or until center is set. Cool; chill and refrigerate leftovers.
