Tin Roof Chocolate Pie
- 1/3 cup semi-sweet chocolate chips
- 1 tablespoon butter
- 1 baked deep-dish 9 inch pie shell
- 20 caramels
- 1/3 cup heavy cream
- 1 cup salted peanuts, chopped
- 1/2 cup milk
- 1 1/3 cups semi-sweet chocolate chips
- 15 large marshmallows
- 1/2 teaspoon vanilla
- 1 cup heavy cream
- 3 caramels
- 2 tablespoons heavy cream
- 1 tablespoon butter
- In small heavy saucepan, heat chocolate chips and butter, stirring until smooth.
- Spread over bottom of baked crust.
- Chill.
- In next small saucepan, cook and stir caramels and cream until smooth.
- Add peanuts; spoon into crust.
- In medium saucepan, combine milk, chocolate chips and marshmallows.
- Cook and stir on low until smooth.
- Remove from heat; add vanilla.
- Set aside to cool.
- Beat the 1 cup cream to soft peaks.
- Fold into the cooled chocolate mixture.
- Spoon into crust.
- Chill until set.
- When serving, melt the 3 caramels with the cream and butter.
- Let cool slightly.
- Top each serving with caramel mixture, whipped cream and a few chocolate chips.
semisweet chocolate chips, butter, shell, caramels, heavy cream, peanuts, milk, semisweet chocolate chips, marshmallows, vanilla, heavy cream, caramels, heavy cream, butter
Taken from www.food.com/recipe/tin-roof-chocolate-pie-85693 (may not work)