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Chocolate Caramel Pecan Pie

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“From Ladies Home Journal. Another pretty picture. Just microwave and refrigerate!”
2hrs 15mins

Ingredients Nutrition

  • 25 Kraft caramels
  • 2 tablespoons milk
  • 1 cup chopped toasted pecans
  • 1 (6 ounce) graham cracker crust
  • 1 (12 ounce) package semisweet baking chocolate
  • 1 (8 ounce) container Cool Whip, french vanilla topping thawed, divided


  1. Place caramels in medium microwavable bowl.
  2. Add milk. Microwave on high 2-1/2 to 3 minutes or until caramels are completely melted, stirring after each minute.
  3. Stir in pecans. Pour into crust.
  4. Microwave chocolate in medium microwavable bowl on high 1-1/2 to 2 minutes or until chocolate is completely melted, stirring after each minute.
  5. Add 2 cups of the cool whip, stir with whisk until well blended.
  6. Spread evenly over caramel layer in the crust.
  7. Refrigerate at least 2 hours.
  8. Let stand at room temp 10-15 min before serving.
  9. Top with remaining cool whip.

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