Tin Roof Fudge Pie

• 2 ounces semisweet chocolate
• 1 tablespoon butter
• 1 pastry shell (9 inches), baked
• 20 caramels
• 1/3 cup heavy whipping cream
• 1-1/2 cups salted peanuts
• 8 ounces semisweet chocolate, coarsely chopped
• 2 tablespoons butter
• 1 cup heavy whipping cream
• 2 teaspoons vanilla extract
• Whipped cream and salted peanuts, optional
• 3 caramels
• 5 teaspoons heavy whipping cream
• 1 tablespoon butter

1. In a small saucepan, melt chocolate and butter over low heat; stirring until smooth. Spread onto the bottom and up the sides of crust; refrigerate until the chocolate is set.
2. For peanut layer, in a small saucepan, melt caramels and cream over low heat, stirring frequently until smooth. Remove from the heat; stir in peanuts. Spoon into pie shell; refrigerate.
3. For chocolate layer, in a microwave, melt chocolate and butter over low heat, stirring until smooth. Let stand for 15 minutes.
4. Meanwhile, in a large bowl beat cream and vanilla until soft peaks form. Carefully fold a third of the whipped cream into the chocolate mixture; fold in the remaining whipped cream. Spread over peanut layer; refrigerate until set. Garnish with whipped cream and peanuts if desired.
5. For topping, in a small saucepan, melt caramels, cream and butter over low heat. stirring until smooth. Drizzle over pie. Store in the refrigerator.

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Taken from www.tasteofhome.com/recipes/tin-roof-fudge-pie/ (may not work)