Chocolate Chunk Caramel Pie

This pie is rich! An Oreo cookie crust with a caramel pecan filling topped with pieces chocolate and melted chocolate.


8 servings


24 OREO Cookies, finely crushed (about 2 cups)
1/4 cup (1/2 stick) butter or margarine, melted
20 KRAFT Caramels
1/4 cup half-and-half
1 1/2 cups PLANTERS Pecan Pieces, toasted
3 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, divided


Preheat oven to 350°F (177°C).

Mix cookie crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Bake for 10 minutes; cool.

Place caramels and half-and-half in medium microwaveable bowl. Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after 1 1/2 minutes. Stir in pecans; spread into crust. Refrigerate 10 minutes or until set. Chop 2 of the chocolate squares; sprinkle over caramel layer in crust.

Melt remaining chocolate square in separate microwaveable bowl. Microwave on HIGH 30 seconds; stir until chocolate is completely melted. Drizzle over pie. Refrigerate 1 hour or until chocolate is firm.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 10 minutes
Chill Time: 1 hour

Additional Information

To toast pecans: Spread pecans in single layer on baking sheet. Bake at 350°F (177°C) for 5 to 7 minutes or until lightly toasted.


Store leftover pie in refrigerator.

Nutritional Information

Amount per serving: Calories: 500; Total Fat: 34 g; Saturated Fat: 7 g; Cholesterol: 5 mg; Sodium: 340 mg; Carbohydrate: 48 g; Dietary Fiber: 5 g; Sugars: 32 g; Protein: 6 g

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