CARMEL PIE, So Easy a MAYOR Can Do It !!

                                                                                                                                                                                                                                                                                                          Here is an easy way out.  Put the filling  into a chocolate c ookie crust and then sprinkle  a couple of  chopped Heath Bars over the top!                                                                                                                                                                                    

I know it's not really a dessert but you could make caramel squares, basically how I make them is make up a base with digestive biscuits/graham crackers and melted butter and put into a square tin, pour over the caramel, then a layer of melted chocolate and cut them into squares once set:

http://1.bp.blogspot.com/_hR7F-MqvRzI/SpEqy5uiuRI/AAAAAAAAHOQ/g3iLm5npG3c/s400/tmc2.bmp

Not sure if the chocolate condensed milk would work. I think doing the layers w/ thick dark chocolate pudding/pie filling would be almost sure of success.  I would do the carmel bottom, then chocolate layer, then a good layer of whipped cream or topping to 'lighten' the top-side.

Moonlite BBQ down in Owensboro does a chocolate frosting covered pecan pie that reminds me of this.

Maybe it would turn in to fudge?

That wouldn't be a bad thing, would it? 

OK, I am trying it again today (Janet returns tomorrow from SoCal). A 3 can batch. However this time in place of the Vanilla extract I will use English Toffee Coffee Flavor syrup. I may use a bit more of the Toffee Syrup to see it it peeks thru the carmel flavoring.

A feedback (no pun) edit will complete this post later tonight.

I made mine this past weekend.  I decided against adding chocolate, even thought I really wanted to.  I figured that I would experience the true taste first.

I kept my coffee pot on with hot water, and I ended up adding about 3 full 12 cup pots throughout the 4 hours.

The pie was fantastic, almost too sweet.  WOW, I don't think I've ever said that before.  I had a can of fat free Whipped Cream, and it seemed the more of that I used, the more balanced the flavor was.  I also crushed up a bag of Emerald Pecan Pie Glazed Pecans.  The nuts really brought it all together.

I will definitely whip this recipe up again.

Also, I did decide how I would add chocolate in the future.

Once the mixture is cool, add a half of a cup of semisweet morsels and fold in.

Foodosaurus that sounds fantastic. Pictures?

I'd like to know how the chocolate one comes out.

I won't do it with the batch now on the stove (don't have the pudding here at home), but next time I will make a 'two-can' batch to fill the pie shell then use some Jello Dark Chocolate cook-it style pudding...let it cool a bit then pour it over the carmel-pie layer. After it sets (refrigerated) I have a feeling that it will do what we all have been talking about !  I like the idea of crumbling  praline pecans over it as well !

So many variations, so short a life-span !

Foodosarus, I agree about using the whipped topping to balance the carmel sweetness. Using Tart Apple slices to dip into the warm carmel is another great way to enjoy this treat! When Janet thinned the carmel a bit and poured it over the top of a Marie Calandars Apple Crumb Pie we found another fine dessert!

mayor al
So many variations, so short a life-span !

Truer words have never been spoken

EatingTheRoad

mayor al
So many variations, so short a life-span !

Truer words have never been spoken

I agree with you both!