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    Ultimate Chocolate Caramel Pecan Pie


    Source of Recipe


    Kraftfoods.com

    3 cups PLANTERS Pecan Pieces, divided
    1/4 cup sugar
    1/4 cup (1/2 stick) butter, melted
    1 bag (14 oz.) KRAFT Caramels
    2/3 cup whipping cream, divided
    1 pkg (8 squares) BAKER'S Semi-Sweet Baking Chocolate
    1/4 cup powdered sugar
    1/2 tsp vanilla

    PREHEAT oven to 350°F.

    Place 2 cups of the pecan pieces in food processor or blender container; cover. Process until finely ground, using pulsing action. Mix with granulated sugar and butter. Press firmly onto bottom and up side of 9-inch pie plate. Bake 12 to 15 minutes or until lightly browned. Cool completely. (If crust puffs up during baking, gently press down with back of spoon.)
    MICROWAVE caramels and 1/3 cup of the whipping cream in microwavable bowl on HIGH 2-1/2 to 3 minutes or until caramels are completely melted, stirring after each minute. Pour into crust. Chop remaining 1 cup pecans; sprinkle over pie.
    PLACE chocolate, remaining 1/3 cup whipping cream, the powdered sugar and vanilla in saucepan; cook on low heat just until chocolate is completely melted, stirring constantly. Pour over pie; gently spread to evenly cover top of pie. Refrigerate at least 2 hours. Store leftover pie in refrigerator.


 

 

 


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