2 squares semisweet baking chocolate, 1 ounce each
1 tablespoon butter, no substitutions
1 9-inch pastry shell, baked
PEANUT LAYER:
20 caramels
1/3 cup whipping cream
1-1/2 cups salted peanuts
CHOCOLATE LAYER:
8 squares semisweet baking chocolate, 1 ounce each
2 tablespoons butter, no substitutions
1 cup whipping cream
2 teaspoons vanilla extract
Whipped cream and salted peanuts, optional
TOPPING:
3 caramels
5 teaspoons whipping cream
1 tablespoon butter, no substitutions
Serving Size : 8
In a microwave or double boiler, melt chocolate and butter. Spread onto the bottom and sides of crust; refrigerate until the chocolate is set. In a saucepan over low heat, melt caramels and cream, stirring frequently until smooth. Remove from the heat; stir in peanuts. Spoon into pie shell; refrigerate. In a small saucepan over low heat, melt chocolate and butter. Remove from the heat; let stand 15 minutes. Meanwhile, in a mixing bowl, beat cream and vanilla until soft peaks form. Carefully fold a third of the whipped cream into the chocolate mixture; fold in the remaining whipped cream. Spread over peanut layer; refrigerate until set. Garnish with whipped cream and peanuts, if desired. In a small saucepan over low heat, melt caramels, cream, and butter. Drizzle over pie. Refrigerate until serving.