Praline Chocolate Dessert Recipe

4.5 11 23
Praline Chocolate Dessert Recipe
Praline Chocolate Dessert Recipe photo by Taste of Home
Publisher Photo

Praline Chocolate Dessert Recipe

Read Reviews
4.5 11 23
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 2 cups cream-filled chocolate sandwich cookie crumbs
  • 1/2 cup butter, melted
  • 1 cup chopped pecans
  • PRALINE:
  • 1-1/2 cups butter, cubed
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/3 cup packed brown sugar
  • GANACHE:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • Pecan halves

Directions

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.
In a large mixing bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate for 1-2 hours or until set.
For ganache, in a microwave-safe bowl, melt chocolate chips with cream; stir until smooth. Cool slightly; 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.
Originally published as Praline Chocolate Dessert in Taste of Home December/January 2007, p30

Nutritional Facts

1 slice: 552 calories, 43g fat (22g saturated fat), 87mg cholesterol, 379mg sodium, 43g carbohydrate (35g sugars, 2g fiber), 4g protein.

  • 2 cups cream-filled chocolate sandwich cookie crumbs
  • 1/2 cup butter, melted
  • 1 cup chopped pecans
  • PRALINE:
  • 1-1/2 cups butter, cubed
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/3 cup packed brown sugar
  • GANACHE:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • Pecan halves
  1. 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.
  2. 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.
  3. In a large mixing bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate for 1-2 hours or until set.
  4. For ganache, in a microwave-safe bowl, melt chocolate chips with cream; stir until smooth. Cool slightly; 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.
Originally published as Praline Chocolate Dessert in Taste of Home December/January 2007, p30

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Reviews forPraline Chocolate Dessert

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Judat User ID: 8282854 265158
Reviewed Apr. 25, 2017

"I have made this. A little goes a long way as it's a very rich dessert.

I will make it again! It was a Big Hit with our crowd."

MY REVIEW
erinmc User ID: 1712411 218225
Reviewed Jan. 18, 2015

"I made this dessert every year for several years. I forgot about the recipe for awhile until last Christmas. My family began talking about our favorite desserts and this one topped everyone's list. I made it again for Christmas dinner. It was just as good as we all remembered.

So easy and so so good! Just plan for a whole day to make it since there is a lot of wait time."

MY REVIEW
Dewsmom User ID: 1708374 208478
Reviewed Oct. 31, 2012

"I've made this a number of times and it is always a hit. It really isn't very hard to make. Some reviewers used milk choc chips instead of the semi-sweet ones, but I like the darker ones best. One thing to remember is to put aluminum foil on the outside of the springform pan so the butter does not leak out of the bottom."

MY REVIEW
maryvandorin User ID: 1430948 167738
Reviewed May. 21, 2012

"I gave some of this dessert to several people and they really liked it."

MY REVIEW
ogamiaqt User ID: 6502986 100532
Reviewed Apr. 9, 2012

"easy, gorgeous, and decadent!!"

MY REVIEW
chiana User ID: 3848535 162199
Reviewed Jan. 27, 2012

"made this and took some over to my brother.. he called and said how much he liked it, like there was a heath bar inside, then my sister grabbed the phone from him and raved how it was the best thing she had ever eaten, and said she would pay me to make it for her birthday"

MY REVIEW
skipperstrucking User ID: 4577232 162076
Reviewed Jan. 1, 2012

"I remade this pie and used milk chocolate chips for the ganache. Made the pie alot better in my opinion."

MY REVIEW
skipperstrucking User ID: 4577232 208477
Reviewed Nov. 9, 2011

"This a super rich desert. Only takes a thin slice to satisfy your sweet tooth. I really like everything about this pie except the Ganache. I found it to be a little too bitter for my taste. Next time, I will use milk chocolate chips instead of semi-sweet chips."

MY REVIEW
JBLORD-2007 User ID: 1047500 208476
Reviewed Nov. 28, 2009

"I've made it three times for special gatherings and it always gets rave reviews. It is "lip smacking" GOOD!"

MY REVIEW
JennyMelynntoh User ID: 5058508 147066
Reviewed Nov. 19, 2009

"This is seriously the best dessert I have ever tasted. YUM! It is very rich though, so I have considered putting it in a bigger pan to spread the layers out, especially the cream cheese."

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