Chocolate Chunk-Caramel Pie |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Got this from the Kraft. :yummy: Ingredients:
24 oreo cookies, finely crushed (about 2 cups) |
1/4 cup margarine, melted |
20 kraft caramels |
1/4 cup half-and-half |
1 1/2 cups planters pecan pieces, toasted |
3 baker's semi-sweet chocolate baking squares, divided |
Directions:
1. Preheat oven to 350°F Mix cookie crumbs and margarine in 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Bake 10 min.; cool.
2. Place caramels and half-and-half in medium microwaveable bowl. Microwave on HIGH 3 minute or until caramels are completely melted, stirring after 1-1/2 minute Stir in pecans; spread into crust. Refrigerate 10 minute or until set. Chop 2 of the chocolate squares; sprinkle over caramel layer in crust.
3. Melt remaining chocolate square in separate microwaveable bowl. Microwave on HIGH 30 sec.; stir until chocolate is completely melted. Drizzle over pie. Refrigerate 1 hour or until chocolate is firm. Store leftover pie in refrigerator.
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