Microwave chocolate morsels on high for 90 seconds or until melted, stirring at 30 second intervals; cool 5 minutes, and set aside.
Split ladyfingers, and stand halves around edge of a 9-inch springform pan, placing rounded sides against pan; line bottom of pan with remaining halves. Reserve remaining ladyfingers for another use. Spread hazelnut spread evenly over ladyfingers on bottom of pan.
Cook caramels and 1/3 cup whipping cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon caramel mixture evenly over hazelnut spread.
Beat 1/3 cup confectioners' sugar and cream cheese in a medium bowl at medium speed with an electric mixer until fluffy. Add crème de cacao; beat until blended. Beat in melted morsels until blended.
Beat remaining 2 cups whipping cream in a medium bowl at medium speed with an electric mixer until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan.
Shave baking squares with a vegetable peeler evenly on top. Sprinkle evenly with 2 tablespoons confectioners' sugar. Chill 1 hour before serving.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy Southern Living Magazine, Signature Desserts Category Winner, Nestle Toll House Brand Winner: Kathy Specht, Cambria, California
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