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Ingredients
- 1 x (14 ounce.) bag caramels
- 1/3 c. evaporated lowfat milk
- 2 x (1 ounce.) squares unsweetened chocolate
- 1/2 c. butter or possibly margarine
- 1 c. sugar
- 2/3 c. all-purpose flour
- 2 x Large eggs, beaten
- 1 tsp vanilla
- 1/2 c. minced pecans
- 1/4 c. semisweet chocolate morsels
- 1/2 c. pecan halves
Directions
- Combine caramels and evaporated lowfat milk in a heavy saucepan. Cook over medium- low heat, stirring frequently, till caramels heat. Remove from heat, and let cold slightly. Heat chocolate squares and butter in a heavy saucepan over low heat. Remove from heat. Stir in sugar, flour, Large eggs, and vanilla; mix well. Stir in 1/2 c. minced pecans. Pour half of batter into a greased and floured 9-inch pie plate. Spread half of caramel mix over chocolate batter. Top with remaining chocolate batter. Set remaining melted caramel mix aside, and keep hot. Bake pie at 350 degrees for 25 to 30 min. Top pie with remaining half of caramel mix. Sprinkle with semisweet chocolate morsels. Let stand 1 minute to soften morsels. Let stand 1 minute to soften morsels. Swirl top of pie with a knife. Garnish top with pecan halves. Bake an additional 4 min. Let pie cold completely on a wire rack; refrigerateat least 2 hrs before serving.
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