CHOCOLATE CHUNK-CARAMEL PIE

Chocolate Chunk-Caramel Pie image

Provided by Little Bee

Categories Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 6

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 488.9, Fat 32.2, SaturatedFat 6.4, Cholesterol 4.6, Sodium 277.5, Carbohydrate 50.9, Fiber 3.5, Sugar 35.4, Protein 5.4