Filling Ingredients
36 vanilla caramels, unwrapped
1/2 cup whipping cream
3-1/2 cups pecan halves

Topping Ingredients
1/4 cup semi-sweet chocolate bits
1 tsp. butter or margarine
1 tbsp. whipping cream

You will also need: 1 9-inch pie crust

Directions
Preheat oven to 450 degrees F. Prepare the pie crust according to the directions on the package for a one-crust baked shell using a 9-inch pie pan. Bake then allow to cool completely.

Prepare the Filling: In a medium size heavy saucepan, combine the caramels and 1/2 cup whipping cream. Cook over low heat until the caramels are melted and the mixture is smooth, stirring occasionally. Remove from heat. Add the pecans and stir well to coat. Spread the mixture evenly over the bottom of the cooled pie shell.

Prepare the Topping: In a small size saucepan over low heat, melt the chocolate bits with butter, stirring constantly. Add 1 tablespoon of whipping cream and stir until well blended.

Drizzle the topping over the pecan filling. Refrigerate for 1 hour or until the filling is firm. Garnish with sweetened whipped cream if desired. Store in refrigerator. Makes 8 to 12 servings.