Chocolate Caramel Nut Cream Torte

* Exported from MasterCook *

Chocolate Caramel Nut Cream Torte

Recipe By : Gold Medal Shortcakes, Pies & Chilly Desserts
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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Cookie Crust (below)
3 bars 2.07 oz Snickers candy bars -- chpd 1/4 inch pcs.
1 cup heavy whipping cream
1/3 cup powdered sugar
3 tablespoons baking cocoa
1/8 teaspoon salt

Cookie Crust:
3/4 cup Gold Medal all purpose flour
1/3 cup butter or margarine -- softened
3 tablespoons powdered sugar
1/4 teaspoon vanilla

Prepare and bake Cookie Crust.

Sprinkle 1 cup of the candy on crust. Beat whipping cream, powdered sugar,
cocoa and salt in chilled medium mixing bowl with electric mixer on high
speed until stiff. Fold in remaining candy. Spread over candy on crust.
Cover and refrigerate about 6 hours or until chilled.

If using springform pan, run metal spatula along side of torte to loosen;
remove side of pan. Cover and refrigerate any remaining torte.

Cookie Crust
Heat oven to 400 degrees. Mix all ingredients until dough forms. Press on
bottom of ungreased springform pan, 8x3 inches, or 8x1-1/2inches. Bake 10
to 13 minutes or until light brown; cool completely. (If using round pan,
cool 10 minutes. Carefully removing from pan; cool completely.)

8 to 10 servings

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NOTES : formatted by: Karen Sanburn