2 oz. (1/4 of 225-g pkg.) Baker's Semi-Sweet Chocolate, chopped
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup chopped pecans, toasted
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How do I make it ?
Microwave caramels and 1/2 cup Cool Whip in medium microwaveable bowl on HIGH 1 min. 40 sec., stirring after 1 min. Stir until caramels are completely melted and sauce is well blended. Cool 10 min.
Meanwhile, microwave chocolate and 3/4 cup of the remaining Cool Whip in small microwaveable bowl 1 min., stirring after 30 sec. Stir until chocolate is completely melted and sauce is well blended.
Beat cream cheese in separate medium bowl with mixer until creamy. Add 2/3 cup caramel sauce; beat until blended. Gently stir in remaining Cool Whip.
Spread cream cheese mixture onto serving plate; drizzle with chocolate sauce and remaining caramel sauce. Sprinkle with nuts.
Refrigerate 1 hour.
Kraft Kitchen Tips!
Blending Cream Cheese for Success
When blending cream cheese in dessert recipes, always use softened cream cheese. Make sure the cream cheese and sugar are completely blended and free of lumps before proceeding. To quickly soften cream cheese, place completely unwrapped package of cream cheese in a microwaveable bowl. Microwave on HIGH 15 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Serve with pretzel twists.
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavour. MICROWAVE METHOD: Place up to 1 cup of nuts in a shallow microwaveable dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec. STOVETOP METHOD: Place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. OVEN METHOD: Spread nuts in single layer in a shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally.
Make it Easy
For easy drizzling of the chocolate sauce and remaining caramel sauce, pour each sauce into separate resealable plastic bag. Cut small piece off one bottom corner of each bag, then use to drizzle each sauce over the dip.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 6 g
Cholesterol 25 mg
Sodium 110 mg
Carbohydrate 12 g
Fibre 0 g
Sugars 10 g
Protein 2 g
26 servings, 2 Tbsp. (30 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.