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Are you ready to be the envy of your get together? To have your children screaming for a piece before they finish their broccoli? Please take heed, this recipe is a bit more in-depth than you may be used to. In fact, the complexity will be fun and enjoyable. The problem is, it might be frustrating… deep concentration, careful preparation, only to be so loved that it's gone in 60 seconds!

What you will need:

For the crust:

• 20 Oreo cookies (regular-stuffed, keep filling intact)

• 3 tablespoons unsalted butter, melted

For the caramel:

• 1 1/2 cups granulated sugar

• 3 tablespoons light corn syrup

• 1/4 teaspoon fine salt

• 6 tablespoons unsalted butter

• 6 tablespoons heavy cream

• 1 tablespoon sour cream

For the filling:

• 2/3 cup granulated sugar

• 2 large eggs

• 4 ounces unsweetened chocolate, melted

• 1 teaspoon vanilla extract

• 5 tablespoons unsalted butter, at room temperature

• 2/3 cup heavy cream

• 2 teaspoons confectioners’ sugar

For the topping:

• 1 cup heavy cream

• 2 tablespoons confectioners’ sugar

• 1 teaspoon vanilla extract

• Chocolate shavings, if desired

Preheat the oven to 350°F. Spray a 9-inch pie dish with cooking spray.

Let's get started with the crust:

Crush the Oreo cookies in a bowl, manually, or using a food processor. If using a food processor, grind until fine, adding melted butter and continuing to pulse until completely moistened. Firmly plant the mixture into the bottom and sides of the prepared pie dish. Bake for approximately 10 minutes, allowing to set and aroma to start filling the air. Let cool on wire rack.

Make the caramel:

In a small saucepan combine the sugar, corn syrup, salt, and 6 tablespoons of water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°F. Remove the pan from the heat and cautiously whisk in the butter and cream (the mixture will bubble up) until smooth. Whisk in sour cream. Let cool for 10 minutes then pour the caramel into the cooked crust. Refrigerate until firm, 1 to 2 hours.

Make the filling:

In a small saucepan, whisk together the sugar and eggs. Set over low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.

Use an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.

In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the sugar and beat until stiff peaks form. Fold into the chocolate mixture.

Pour the mixture over the caramel, smoothing evenly. Chill for 6 hours.

Make the topping:

Beat the cream, sugar, and vanilla, using a mixer, on high speed until stiff. Spread whipped cream on top and sprinkle with chocolate shavings to desired intensity.

Now that you are ready to serve, I'll get ready for my piece. Are we using the fine china tonight? Because that cake looks luxurious! Shoot, you might be so anxious to eat it that you just dig in and grab gobs of it with your bare hands! It's okay, we all have a guilty pleasure. But, go easy on that cake. Savor it. Take a few pictures for Instagram, tag your Gram. You put in some hard work and the payoff is — spectacular!

Did you try this recipe? Try any variants to the mix? Let us know!

Article Source: Handle the Heat