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Desserts

Chocolate Chunk-Caramel Pie

Chocolate Chunk-Caramel Pie recipe
photo by:kraft
It was easy, except for trying to chop chocolate! The second time I made it using chocolate chips instead choping the bakers chocolate squares into chunks....what a breeze!
posted by
 a cook
on 11/21/2007
time
prep:
25 min
total:
2 hr
servings
total:
8 servings
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What You Need

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  coarsely chopped PLANTERS Pecans, toasted
3
oz.  BAKER'S Semi-Sweet Chocolate, divided

Make It

HEAT oven to 350°F.

MIX cookie crumbs and margarine; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.

MICROWAVE caramels and half-and-half in medium microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after 1-1/2 min. Stir in nuts; spread onto bottom of crust. Refrigerate 10 min. or until set. Chop 2 oz. chocolate; sprinkle over caramel layer in crust.

MICROWAVE remaining chocolate in separate microwaveable bowl 30 sec.; stir until completely melted. Drizzle over pie. Refrigerate 1 hour or until chocolate is firm.

Kraft Kitchens Tips

Size-Wise
Balance choices throughout the day to enjoy a slice of this pie for a special dessert.
Substitute
Prepare using 1 cup KRAFT Caramel Bits.
How to Toast the Pecans
Spread nuts in single layer on baking sheet. Bake at 350°F for 5 to 7 min. or until lightly toasted.
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