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
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.
Balance choices throughout the day to enjoy a slice of this pie for a special dessert.
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.