Spindletop
Indulge in the decadent layers of the Spindletop, a luxurious no-bake dessert that combines the irresistible trio of rich dark chocolate, buttery caramel, and nutty toasted pecans. This crowd-pleasing treat begins with a crisp graham cracker crust, baked to golden perfection, followed by a silky chocolate ganache infused with a hint of vanilla. Topped with a luscious homemade caramel sauce and crunchy pecans, the Spindletop delivers a perfect balance of sweet, salty, and creamy textures in every bite. Whether you're entertaining guests or looking for a sweet weekend indulgence, this easy-to-make layered dessert is guaranteed to impress. Serve it chilled for a flawless finish that melts in your mouth! Keywords: Spindletop recipe, layered dessert, chocolate caramel pecan dessert, easy no-bake treat, decadent dessert recipes.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1.5 cups dark chocolate chips
- 0.75 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup granulated sugar (for caramel)
- 4 tablespoons unsalted butter (for caramel)
- 0.5 cup heavy cream (for caramel)
- 0.25 teaspoon salt
- 0.75 cup pecan halves, toasted
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and the 2 tablespoons of sugar. Stir until the mixture resembles wet sand.
Press the graham cracker mixture firmly into the bottom of an 8-inch round or square pan to form an even crust. Bake for 8 minutes, then let it cool completely.
To make the chocolate filling, heat the 3/4 cup of heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat and pour over the dark chocolate chips in a medium bowl.
Let the chocolate chips sit in the hot cream for 2–3 minutes, then stir until smooth. Add the vanilla extract and stir again. Pour the chocolate mixture over the cooled graham cracker crust, spreading it evenly. Chill in the fridge for at least 1 hour.
While the chocolate layer chills, make the caramel topping. In a medium saucepan, heat the 1 cup of sugar over medium heat, stirring occasionally, until it melts into an amber-colored liquid. Be careful not to burn it.
Carefully stir in the 4 tablespoons of butter until fully combined. Slowly add the 1/2 cup of heavy cream while stirring continuously (it will bubble up). Once combined, stir in the salt and remove from heat. Let the caramel cool for 10–15 minutes.
Once the caramel has cooled but is still pourable, stir in the toasted pecans.
Remove the dessert from the fridge and gently pour the caramel pecan mixture over the chocolate layer. Spread evenly with a spatula.
Chill the completed dessert in the fridge for an additional 2 hours or until fully set. Serve chilled and enjoy this rich, layered 'Spindletop' treat!
Nutrition Facts
Calories |
6095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 403.8 g | 518% | |
| Saturated Fat | 205.6 g | 1028% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 1782 mg | 77% | |
| Total Carbohydrate | 609.0 g | 221% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 456.6 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 502 mg | 39% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 2621 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
