1 package (14 oz) caramels, unwrapped
1 – 1 lb. container Cello Rich & Creamy Mascarpone
1 1/2 quarts premium vanilla ice cream (12 scoops)
3/4 cup toasted chopped pecans
*(1/2 cup ice cream; 3 1/2 tablespoons caramel)
- Spray insert of 1 to 1 1/2 quart slow cooker with cooking spray.
- Place caramels in bottom of insert. Spoon mascarpone over caramels.
- Cover; cook on Low heat setting 2 1/2 to 3 hours, stirring every 45 minutes until smooth and melted. Keep warm on Low heat setting up to 30 minutes, stirring frequently.
- To serve, place 1/2 cup scoops of ice cream in individual dessert dishes. Top each with pecans and drizzle with caramel. Top with a pinch of sea salt.