14 oz bag Stauffer’s Ginger Snaps
4 tablespoons butter
¼ cup brown sugar
1 can condensed milk
1 can Dulce de Leche caramel sauce
8 oz semi sweet chocolate
½ cup pecan halves
Place ginger snaps in a food processor or blender and process until cookies have been reduced to crumbs.
Melt butter in a large pot. Add sugar and mix well, stirring until sugar has dissolved.
Add condensed milk and continue to cook, stirring constantly. Just before mix starts to boil, remove from heat and pour over Ginger Snap crumbs.
Mix well with a wooden spoon then spoon mixture into a greased baking tray. Spread out evenly and press down firmly.
Place in refrigerator for 15-30 minutes, remove and top with Dulce de Leche caramel sauce. Spread out evenly to cover fudge base completely.
Fill a small pot with water and bring to a boil.
Turn off heat then place chocolate in a Pyrex bowl over the pot and allow the chocolate to melt.
Pour melted chocolate over caramel and top with a sprinkling of chopped pecans.
Allow to cool completely then cut into squares.