Caramel tops the list of favorite foods when it comes to eating for our book club (along with bacon and chocolate, of course) This sweet and easy pie recipe is served to us from Amy, definitely a well-known caramel-holic in our group!
28 Kraft caramels
1 cup heavy cream (separated)
8 Tbsp. butter (separated)
6 oz. semi-sweet chocolate (I used Ghirardelli chocolate chips)
1/2 cup chopped toasted walnuts (optional) (I did not use these)
1 9" pre-baked pie crust (I used a regular pie crust, but have also used a ready-made shortbread crust, which is really good, too)
Melt together 28 caramels, 1/4 cup heavy cream and 2 Tbsp. butter over low heat. Pour into a pre-baked 9 inch pie crust.
Boil together 3/4 cup heavy cream and 6 Tbsp. butter. Remove from heat and stir in 6 oz. semi-sweet chocolate. Pour over caramel layer.
Top with 1/2 cup chopped toasted walnuts, if using. Chill to set. Store in refrigerator.