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1
Prepare a 9-inch springform baking pan.
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2
Microwave chocolate chips on HIGH until melted, stirring every 30 seconds; cool 5 minutes and set aside.
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3
Split the ladyfingers, then stand the halves around the edges of the 9-inch springform pan (placing the rounded sides of ladyfingers against the pan).
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4
Line the bottom of the pan with the remaining ladyfingers (reserving any remaining ones for other uses).
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5
Spread the Nutella spread evenly over the ladyfingers on the bottom of the pan.
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6
Cook the caramels and 1/3 cup whipping cream in a medium heavy saucepan over low heat, stirring constantly JUST until melted; remove from heat and stir in chopped pecans until coated.
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7
Spoon the caramel/nut mixture evenly over the Nutella spread in the pan.
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8
In a medium bowl beat 1/3 cup confectioners sugar with softened cream cheese at medium speed with an electric mixer until fluffy about 4 minutes) then add in the Creme de Cacao; beat until blended, then add in the melted chocolate chips.
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9
Beat the remaining 2 cups whipping cream in a medium bowl with an electric mixer until stiff; fold into the cream cheese mixture, then spoon evenly over the caramel mixture in the pan.
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10
Shave the baking squares using a veggie peeler evenly on top, then sprinkle with about 3 tablespoons confectioners sugar (or to taste).
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11
Chill for 3 hours before serving.
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12
Delicious!
