Chocolate Caramel Pecan Pie

• 25 KRAFT Caramels
• 2 Tbsp. milk
• 1 cup chopped toasted PLANTERS Pecans
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1. Place caramels in medium microwaveable bowl.
2. Add milk.
3. Microwave on HIGH 2-1/2 to 3 min.
4. or until caramels are completely melted, stirring after each min.
5. Stir in nuts.
6. Pour into crust.
7. Microwave chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min.
8. or until chocolate is completely melted, stirring after each min.
9. Add 2 cups COOL WHIP; stir with wire whisk until blended.
10. Spread over caramel layer in crust.
11. Refrigerate at least 2 hours.
12. Let stand at room temperature 10 to 15 min.
13. before serving.
14. Top with the remaining COOL WHIP.

caramels, milk, pecans, ready, chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-caramel-pecan-pie-76267.aspx (may not work)