Need a last-minute dessert that’s easy, gluten-free, and drenched in chocolate? You’re welcome. You can find prepared caramel sauce at most grocery stores – Trader Joe’s and Stonewall Kitchen are my favorite brands but it’s so worth it to make your own – only takes about 10 minutes. For a quick hack, you can also melt caramel candies in the microwave!
- 24 ounces semisweet chocolate
- 6 ounces pecan halves
- 1 cup gluten-free shortbread cookies crushed
- 1/2 cup salted caramel sauce DIY with this recipe from Sally’s Baking Addiction
- Coarse sea salt
- Melt chocolate in the microwave or over a double boiler.
- While chocolate is melting, toast pecans in a dry pan over medium-high heat for about 3 minutes, just until fragrant (keep a close eye on them so they don’t burn).
- Once the chocolate is melted, evenly spread on to a parchment-lined baking sheet.
- Sprinkle with toasted pecans and shortbread cookies.
- Drizzle with caramel sauce and sprinkle with 1 to 2 teaspoon of sea salt.
- Allow to set until the chocolate is hardened. Pop in the fridge or freezer for faster setting. Once completely hardened, break into pieces.