No Bake Salted Caramel Chocolate Pie

Directions:
1. Spray the inside of a nine-inch spring form pan with cooking spray and set aside.
2. Place the chocolate sandwich cookies in a food processor, and pulse until they are broken down into coarse crumbs.
3. Melt butter in the microwave, and pour into the food processor with the cookie crumbs. Pulse a few times or until the butter is blended into the mixture evenly.
4. Pour the cookie crumb mixture into the spring form pan, and press gently until the crumbs evenly coat the bottom and approximately one inch up the sides of the pan. Set aside.

5. Place the 60 unwrapped caramel squares and ½ cup heavy whipping cream in a microwave safe bowl. Microwave on high for two to three minutes, stirring every 30 seconds and and continuing until completely melted. Stir in the salt. Pour the melted caramel into the prepared pie crust.

6. Create the top chocolate layer by placing chocolate chips and one cup heavy whipping cream in a microwave safe bowl. Microwave on high for one minute, stir and then continue microwaving in 15 second increments, stirring in-between, until completely melted. Carefully pour and spread the chocolate layer on top of the caramel layer.

7. Immediately sprinkle the top with course sea salt and place in the refrigerator to chill for a minimum of two hours. Serve chilled. Store in the refrigerator for up to four days.

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No Bake Salted Caramel Chocolate Pie

Prep Time 15 minutes

Chill Time 2 hours

Total Time 2 hours 15 minutes

Servings 10

Ingredients

• 25 chocolate sandwich cookies gluten-free if you'd like
• 5 tablespoons unsalted butter
• 60 caramel squares unwrapped
• 1 ½ cups heavy whipping cream divided
• ½ teaspoon salt
• 2 cups semi-sweet chocolate chips
• Sea salt for sprinkling

Instructions

1. Spray the inside of a nine-inch spring form pan with cooking spray and set aside.
2. Place the chocolate sandwich cookies in a food processor, and pulse until they are broken down into coarse crumbs.
3. Melt butter in the microwave, and pour into the food processor with the cookie crumbs. Pulse a few times or until the butter is blended into the mixture evenly.
4. Pour the cookie crumb mixture into the spring form pan, and press gently until the crumbs evenly coat the bottom and approximately one inch up the sides of the pan. Set aside.
5. Place the 60 unwrapped caramel squares and ½ cup heavy whipping cream in a microwave safe bowl. Microwave on high for two to three minutes, stirring every 30 seconds and and continuing until completely melted. Stir in salt. Pour the melted caramel into the prepared pie crust.
6. Create the top chocolate layer by placing chocolate chips and one cup heavy whipping cream in a microwave safe bowl. Microwave on high for one minute, stir and then continue microwaving in 15 second increments, stirring in-between, until completely melted. Carefully pour and spread the chocolate layer on top of the caramel layer.
7. Immediately sprinkle the top with course sea salt and place in the refrigerator to chill for a minimum of two hours. 
8. Serve chilled. Store in the refrigerator for up to four days.

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