Chocolate Chunk-Caramel Pie

Ingredients

• 20  caramels kraft
• 0.3 cup half-and-half 
• 0.3 cup butter melted
• 2 cups oreo cookies crushed finely
• 1.5 cups planters pecans toasted coarsely chopped
• 3 oz baker's semi-sweet chocolate divided

Equipment

• bowl
• oven
• microwave

Directions

1. Heat oven to 350F.
2. Mix cookie crumbs and margarine; press onto bottom and up side of 9-inch pie plate.
3. Bake 10 min.; cool.
4. 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.
5. Microwave remaining chocolate in separate microwaveable bowl 30 sec.; stir until completely melted.
6. Drizzle over pie. Refrigerate 1 hour or until chocolate is firm.