• 10servings
  • 240minutes
  • 419calories

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Nutrition Info . . .

MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup pecan pieces, toasted and coarsely chopped

  2. One 6-oz ready-to-fill chocolate-flavored crumb crust

  3. Caramel Layer

  4. 17 individually wrapped square caramels (5 oz, 3/4 cup), unwrapped

  5. 1/4 cup canned evaporated milk (not sweetened condensed)

  6. Truffle Layer

  7. 11/2 cups (9 oz) semisweet chocolate chips

  8. 1 cup heavy (whipping) cream

  9. 3 Tbsp stick butter

  10. Decoration: slightly sweetened whipped cream

Instructions Jump to Ingredients ↑

  1. Sprinkle pecans on crust.

  2. Caramel Layer: Put caramels in a bowl with the evaporated milk. Microwave (see Tip), stirring every 10 seconds, until caramels are melted and mixture is smooth. Pour over pecans.

  3. Truffle Layer: Heat chocolate chips, cream and butter in a bowl in the microwave, stirring every 10 seconds, until chocolate is melted and mixture is smooth. Pour over Caramel Layer. Refrigerate about 4 hours until set.

  4. To serve: Pipe or spoon whipped cream around edge of pie.Tip: You can also melt the caramels with the evaporated milk in a saucepan over low heat, stirring often until smooth. The chips can be melted the same way.


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