Chocolate Caramel Macchiato Pie Recipe



Ingredients

8 undipped biscotti (about 6 ounces)
1/4 cup butter, melted
FILLING AND TOPPING:
1 package (8 ounces) softened cream cheese, divided
4 ounces dark chocolate candy bar, melted
1/4 cup strong brewed coffee, cooled
one carton (twelve ounces) frozen whipped topping, thawed, divided
4 ounces milk chocolate, melted
1/4 cup caramel sundae syrup
Shaved chocolate
Additional caramel syrup, optional

Directions

Preheat oven to 350°. Pulse biscotti in a food processor until fine crumbs form (about 1-1/4 cups). Add butter; pulse until blended.
Press onto bottom and up sides of a lubricated 9-in.
pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack.
Beat 4 ounces cream cheese until creamy.
Gradually drill in liquefied chocolate and low till intermingled.
Fold in 3/4 cup whipped topping. Spread in crust. Freeze until set, about 30 minutes.
Beat remaining cream cheese until creamy. Gradually beat in melted milk chocolate until blended. Fold in 3/4 cup whipped topping. Spread over first layer. Freeze until set, about 30 minutes.
Place remaining whipped topping in a very massive bowl; fold in 1/4 cup caramel sirup.
Spread over pie; top with shaved chocolate. Refrigerate until serving.
If desired, drizzle with extra caramel sirup before serving.
Nutrition Facts
1 piece: 413 calories, 27g fat (18g saturated fat), 55mg cholesterol, 186mg sodium, 39g carbohydrate (30g sugars, 1g fiber), 5g protein.

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