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 Ingredients:
- 2 cups of Vanilla Wafer Crumbs
- 6 Tablespoons butter (melted)
- 14 ounces individually wrapped caramels (unwrapped)
- 1 cup of semisweet chocolate chips
- 1 (5 oz) can of evaporated milk
- 3 (1.4 oz) chocolate bars covered in toffee
- 4 (8 oz) packages of cream cheese
- 1 ½ cups white sugar
- 4 eggs
- 2 egg yolks
- 2 tablespoons all - purpose flour
- 1/3 cup heavy whipping cream
- 2 teaspoons all - purpose flour
- 3 (1.4 oz) chocolate bar covered in toffee
(chopped)
Directions:
Preheat Oven to 350 degrees F (175 degrees C).
In a medium sized bowl combine wafer crumbs with
the melted margarine. Mix well. Press onto bottom
and sides of 9" spring foam pan. Bake for
10 minutes in preheated oven. Remove and allow
cooling.
Increase oven temperature to 400 degrees F (200
degrees C). In a saucepan over low heat, melt
caramels together with the chocolate chips and
evaporated milk stir until smooth and pour into
crust. Break up the toffee chocolate bars into
small pieces and sprinkle over the caramel/chocolate
layer.
Beat cream cheese until smooth. Add sugar and
flour and beat until smooth. Add eggs one at a
time. Blend in heavy cream and vanilla. Pour over
caramel and toffee layers. Wrap outside of pan
with foil.
Set in a large pan that has been filled with
1 inch of hot water. Bake at 400 degrees F (200
degrees C) for 15 mins, reduce oven to 225 degrees
F (110 degrees C) and bake 1 hour. Remove from
water. Cool to room temperature then chill overnight
in the refrigerator. Top with chopped up toffee
covered chocolate bars.
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