Ingredients
- 1/2 cup caramel topping
- 1 tablespoon bourbon
- 1 (9-inch) chocolate wafer pie crust
- 2 pints coffee ice cream, softened
- 1/2 cup chocolate chips, divided
- 1/2 cup pecans, finely chopped
Directions
In a small saucepan over medium heat, add caramel topping and bourbon. Bring to a low boil, reduce heat to low and simmer for 8 to 10 minutes. Remove from heat and set aside to cool.
To pie crust add 1/4 cup of cooled caramel sauce. Place in freezer for 15 minutes until caramel firms.
Remove pie crust from freezer; add 1 pint softened coffee ice cream. Over top of ice cream, sprinkle 1/4 cup chocolate chips and 1/4 cup pecans. Return pie to freezer for 45 minutes to 1 hour. Repeat and make another layer. Return pie to freezer for a minimum of 4 hours.
For easy slicing, run knife under hot water.
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By debbie6122
lincoln city
on May 28, 2008
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this was very good and wasnt as hard to make as i expected, for those who thought the choc chips were to hard, dont put on the choc chips till ready to serve on indivual slices as i did, it wa really good. thanks sandra
By davi09_8816222
on October 24, 2007
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Great Recipe.
By mfitz_7960183
Spring, TX
on July 21, 2007
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The chocolate chips were too hard compared to the rest of the silky texture of the caramel and ice cream. Even our children did not like the dish and said it was "too crunchy".
Would try substituting slightly thicker layers of caramel and leave out the bits that were hard on the teeth and overpowered the dessert.
The word 'Mud' is not the best word to use to describe this dessert.
Read all 49 reviews