Easy Salted Caramel and Chocolate Pie

• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
• 20 KRAFT Caramels
• 1-1/2 cups plus 2 Tbsp. half-and-half, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 2 Tbsp. flour
• 3 eggs
• 1 tsp. vanilla
• 1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate
• 1 tsp. sea salt

1. Heat oven to 375 degrees F.
2. Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie.
3. Microwave caramels and 2 Tbsp.
4. half-and-half in microwaveable bowl on HIGH 2 min.
5. or until caramels are completely melted and sauce is well blended, stirring after each minute.
6. Pour caramel sauce into food processor container.
7. Add cream cheese; process using pulsing action until blended.
8. Add 1 cup of the remaining half-and-half, flour, eggs and vanilla; pulse until blended.
9. Pour into crust.
10. Bake 45 to 50 min.
11. or until center of filling is almost set.
12. Microwave chocolate and remaining half-and-half in microwaveable bowl 2-1/2 min.
13. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended.
14. Pour over pie; spread to completely cover pie.
15. Sprinkle with salt.
16. Cool completely.

ready, caramels, philadelphia cream cheese, flour, eggs, vanilla, s bittersweet chocolate, salt

Taken from www.kraftrecipes.com/recipes/easy-salted-caramel-chocolate-pie-184641.aspx (may not work)