Chocolate Turtle Pie

Ingredients for 1 servings:

• 80 g butter, melted
• 150 g biscuit(s), crushed butter-
• 1 pinch of salt
• 1 pinch of cinnamon
• 150 g nuts, roughly chopped pecans
• 36 candies, caramel candies (chewy candies)
• 2 tbsp butter
• 2 tbsp water
• 250 g cream cheese
• 30 g sugar
• 1 packet of vanilla sugar
• 3 tbsp water
• 120 g dark chocolate
• 300 g cream
• 2 packets of vanilla sugar
• 1 handful of nuts (pecans), for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 7 minutes; Total time approx. 5 hours 37 minutes

For the pastry, melt the butter in a saucepan. Add the salt, cinnamon, and crushed biscuits and mix well. Spread the mixture into a 20cm diameter cake tin and press down (do not form a lip). Place the tin in the refrigerator for 10 minutes and then bake at 175°C for about 7 minutes. Spread the chopped nuts over the cooled base. Gently heat the caramel candies with butter and water in a saucepan and melt. Stir until smooth and pour onto the base, then chill the cake tin. Mix the cream cheese with the sugar. Spread over the cooled caramel mixture and chill everything again. For the topping, carefully melt the chocolate with water in a saucepan and then let it cool to room temperature. Whisk the cream with sugar until stiff peaks form, then mix the chocolate mixture with the cream and spread the mixture over the cake. Decorate with a few nuts and chill for a few hours or overnight.