Shelly's Recipe

CHOCOLATE FUDGE TOPPED CARAMEL PECAN PIE

Category: Pie - Nut

25 caramels
2 tbsp milk
1 cup chopped, toasted pecans
1 graham cracker pie crust
1 (1 oz) square semi-sweet baking chocolate
1 (8 oz) container whipped topping, thawed

Place caramels in a microwavable bowl. Add milk and microwave on high for 2 1/2 – 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour into crust.

Microwave chocolate on high for 1 1/2 – 2 minutes, or until chocolate is completely melted, stirring after each minute. Add 2 cups whipped topping; stir with wire whisk until well blended. Spread evenly over caramel layer in crust. Refrigerate at least 2 hours. Let stand at room temperature for 10-15 minutes before slicing. Top with remaining whipped topping. Store leftovers in refrigerator.