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More Great-Tasting Recipes
View all caramel recipes >

What You Need

24 OREO Cookies, finely crushed (about 2 cups)
1/4 cup margarine, melted
20 KRAFT Caramels
1/4 cup half-and-half
1-1/2 cups coarsely chopped PLANTERS Pecans, toasted
3 oz. BAKER'S Semi-Sweet Chocolate, divided

Make It!

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

Kraft Kitchen Tips

Size-Wise
Balance choices throughout the day to enjoy a slice of this pie for a special dessert.
Substitute
Prepare using 1 cup KRAFT Caramel Bits.
How to Toast the Pecans
Spread nuts in single layer on baking sheet. Bake at 350°F for 5 to 7 min. or until lightly toasted.

NUTRITION INFORMATION

Nutritional Information

PER SERVING
Calories500
Total fat34g
Saturated fat8g
Cholesterol5mg
Sodium290mg
Carbohydrate49g
Dietary fiber4g
Sugars34g
Protein5g
Vitamin A6%DV
Vitamin C0%DV
Calcium8%DV
Iron10%DV