Directions: |
Directions:1. In a small heavy saucepan, combine the 1/3 cup chocolate chip and 1 tablespoon butter. Cook and stir over low heat until melted and smooth. Spread chocolate mixture around bottom and sides of the baked pastry shell; refrigerate about 15 minutes or until chocolate is set. 2. In another small saucepan, combine 20 caramels and the 1/3 cup heavy whipping cream. Cook and stir over medium heat until the caramels are melted and mixture is smooth. Stir in peanuts. Spoon peanut mixture into pie shell; cover and refrigerate while preparing chocolate mixture. 3. For chocolate mixture; in a medium saucepan combine milk, 1 1/3 cup chips and the marshmallow. Cook and stir over low heat until chocolate and marshmallows are melted and mixture is smooth. Remove from heat; stir in vanilla extract; set aside until cool. 4. When chocolate mixture is cool, beat 1 cup heavy whipping cream until soft peaks form. Fold into chocolate mixture. Spoon chocolate mixture over peanut layer in pie shell (pie will be full). Refrigerate until set, at least 3 hours. (Or, cover and refrigerate for up to 24 hours.) 5. Before serving, in a small saucepan, melt 3 carmels, 2 tablespoons of heavy whipping and 1 tablespoon of butter over low heat. Let cool slightly. Top each serving with caramel mixture, whipped cream and remaining chips. Serve immediately. |