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Praline Chocolate Dessert

 Praline Chocolate Dessert
A cookie crumb crust, lusciouslayers of praline and cream cheese, and a chocolate glaze make this rich dessert a showstopper. It's worth the extra effort and freezes well, too. —Korrie Bastian, Clearfield, Utah
14-16 ServingsPrep: 25 min. + chilling Bake: 10 min. + cooling


  • 2 cups cream-filled chocolate sandwich cookie crumbs
  • 1/2 cup butter, melted
  • 1 cup chopped pecans
  • 1-1/2 cups butter, cubed
  • 1 cup packed brown sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/3 cup packed brown sugar
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • Pecan halves


  • In a small bowl, combine cookie crumbs and butter. Press onto the
  • bottom of a greased 9-in. springform pan. Place on a baking sheet.
  • Bake at 350° for 10 minutes. Cool on a wire rack. Sprinkle with
  • pecans.
  • In a large saucepan over medium heat, bring butter and brown sugar to
  • a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10
  • minutes. Remove from the heat; stir in vanilla. Pour over pecans.
  • Refrigerate for 1-2 hours or until set.

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Praline Chocolate Dessert (continued)

Directions (continued)

  • In a large bowl, beat filling ingredients until smooth. Spread over
  • praline layer. Refrigerate for 1-2 hours or until set.
  • For ganache, place chocolate chips in a small bowl. In a small
  • saucepan, bring cream just to a boil. Pour over chocolate; whisk
  • until smooth. Spread over filling. Refrigerate for 1-2 hours or
  • until set.
  • Carefully run a knife around edge of pan to loosen; remove sides of
  • pan. Garnish with pecan halves. Refrigerate leftovers.
  • Yield: 14-16 servings.
Nutritional Facts: 1 serving (1 slice) equals 552 calories, 43 g fat (22 g saturated fat), 87 mg cholesterol, 379 mg sodium, 43 g carbohydrate, 2 g fiber, 4 g protein.