- 2 Cup Finely Chopped Oreos
- ½ Cup Melted Butter
- 1 Cup Finely Chopped Pecans
- 12 Oz Butter, Cubed
- 1 Cup Packed Brown Sugar
- 1 tsp Vanilla Extract
- 16 Oz Cream Cheese, Softened
- ½ Cup Powdered Sugar
- 1/3 Cup Packed Brown Sugar
- 8 Oz Semisweet Chocolate Chips
- 2/3 Cup Heavy Cream
In a robot coupe, pulse the pecan halves and Oreo crumbs until pecans are thoroughly
chopped. In a mixing bowl, mix in the butter. Press onto the bottom of a greased 9 inch
spring form pan. Place on a baking sheet. Bake at 325 for 10 minutes. Cool to room
In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring
constantly. Reduce the heat to a simmer, uncovered, for 10 minutes. Do not stir at this
stage. Remove from the heat and stir in the vanilla. Pour over the crust and refrigerate
until set, about two hours.
In a large bowl, beat the cream cheese, powdered sugar, and brown sugar until smooth.
Spread evenly over the praline layer. Refrigerate until set, about one hour.
For the ganache, place the chocolate chips in a small bowl. In a sauce pan, bring cream to
a boil and pour over the chocolate. Whisk until smooth. Spread over the filling.
Refrigerate until set, about two hours.
Try out this delicious summer dessert at home and get a taste of Tarragon wherever you are!