1 cup Oreo cookie crumbs (Oreo pie crust mix is the easiest to use)
3 Tbs sugar
4 Tbs butter
1 cup pecan halves
2 sticks butter (dairy or soy margarine)
1 cup light brown sugar
1 lb semi-sweet chocolate
1/4 cup soy milk, vanilla
½ cup soy milk, vanilla
1 Tbs sugar (white)
In a spring form pan or 9 x 9 baking pan, mix the 1 cup Oreo cookie crumbs, 3 Tbs sugar and 4 Tbs melted butter. Form a crust on the bottom of the pan.
For the caramel, melt 1 stick of butter. Add the brown sugar and stir constantly until the sugar is dissolved and the mixture is smooth. Slowly add in 1/4 cup soy milk. Keep stirring, until the mixture is smooth and shiny.
Pour the caramel over the oreo crust. Sprinkle pecan halves and pieces over the caramel (this gives it a nice look and texture of mixed pecans). Cover the pan with foil and refrigerate for 30 minutes.
For the topping, melt the other stick of butter and 1 Tbs white sugar in a sauce pan or over a double broiler. Add the chocolate and stir until melted. Slowly add the ½ cup soy milk and stir until blended.
Remove the crust/caramel layer from the refrigerator and pour the chocolate over the caramel. Top with pecan halves – just enough to decorate or to mark the pieces (you can use each pecan half as an indication of where to cut the torte). ***Pour the chocolate mixture over the caramel slowly, so as not to move the pecan too much.
Cover with foil and refrigerate for 2 or more hours. Serves 12 – 16, depending on pan used. This is very rich, so a little goes a long way!!