I also did the modifications: 1 box oreos, crushed and with 5T butter, in a greased 9" springform baked at 375 for about 10-15 minutes. Let it cool. I couldn't find wrapped caramels, so I took a chance and used a 1/2 jar of thick caramel ice cream topping on the cooled crust. It made it a tad hard to cut, but was very tasty. Also did the filling 1.5x the recipe, and a little extra dark chocolate chips thrown in. Then I baked the 3 temperature combination (400, 250, off oven) and chilled it overnight. It was a hit! And no water bath needed, that was the best part. I will use this recipe again!

Reviewed On: Dec. 6, 2009

Very chocolatey and good consistency. Made enough for me to frost a 2-layer of 9" rounds. I also added a bit of salt, used butter, and did 3/4 cocoa, 2 cups powdered sugar. Beat a lot of air (4-5 minutes) into it too, and it's perfect.

Reviewed On: Dec. 3, 2008

really good flavors, easy to make -- i followed the recipe exactly. next time i will double the sauce though, because once thickened, there wasn't a whole lot. thanks for a keeper!

Reviewed On: May 6, 2008