*  Exported from  MasterCook  *
 
                     Chocolate Caramel Nut Cream Torte
 
 Recipe By     : Gold Medal Shortcakes, Pies & Chilly Desserts
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Cookie Crust (below)
    3      bars 2.07 oz  Snickers candy bars -- chpd 1/4 inch pcs.
    1      cup           heavy whipping cream
      1/3  cup           powdered sugar
    3      tablespoons   baking cocoa
      1/8  teaspoon      salt
 					
                         Cookie Crust:
      3/4  cup           Gold Medal all purpose flour
      1/3  cup           butter or margarine -- softened
    3      tablespoons   powdered sugar
      1/4  teaspoon      vanilla
 
 Prepare and bake Cookie Crust.
 
 Sprinkle 1 cup of the candy on crust. Beat whipping cream, powdered sugar,
 cocoa and salt in chilled medium mixing bowl with electric mixer on high
 speed until stiff. Fold in remaining candy. Spread over candy on crust.
 Cover and refrigerate about 6 hours or until chilled.
 
 If using springform pan, run metal spatula along side of torte to loosen;
 remove side of pan. Cover and refrigerate any remaining torte.
 
 Cookie Crust
 Heat oven to 400 degrees. Mix all ingredients until dough forms. Press on
 bottom of ungreased springform pan, 8x3 inches, or 8x1-1/2inches. Bake 10
 to 13 minutes or until light brown; cool completely. (If using round pan,
 cool 10 minutes. Carefully removing from pan; cool completely.)
 
 8 to 10 servings
 
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 NOTES : formatted by: Karen Sanburn

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