No-Bake Chocolate Truffle Caramel Pie

• 1/2 c. pecan pieces
• 1 (6 oz.) ready-to-fill chocolate flavored crumb crust
• 3/4 c. (5 oz.) individually wrapped caramels (17 sq.)
• 1/4 c. evaporated milk
• 2 c. or 12 oz. semi-sweet chocolate chips
• 1 1/3 c. heavy whipping cream
• 4 Tbsp. margarine or butter (not spread)

1. Toast coarsely chopped pecans, then sprinkle over crust.
2. Put caramels and milk in small saucepan; cook over low heat, stirring frequently until caramels melt and mixture is smooth.
3. Pour over pecans.
4. Stir together chocolate chips, cream and butter in a heavy medium-size saucepan over low heat until chocolate melts and mixture is smooth.
5. Pour over caramel layer and refrigerate about 4 hours or until set.
6. Garnish with whipped cream, orange slices and fresh raspberries, if in season.
7. Keep refrigerated and serve cold. Serves 10.

pecan, chocolate, caramels, milk, semisweet chocolate chips, heavy whipping cream, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1010146 (may not work)