Chocolate Chunk-Caramel Pie

• 24 OREO Cookies, finely crushed (about 2 cups)
• 1/4 cup margarine, melted
• 20 KRAFT Caramels
• 1/4 cup half-and-half
• 1-1/2 cups coarsely chopped PLANTERS Pecans, toasted
• 3 oz. BAKER'S Semi-Sweet Chocolate, divided

1. Heat oven to 350F.
2. Mix cookie crumbs and margarine; press onto bottom and up side of 9-inch pie plate.
3. Bake 10 min.
4. ; cool.
5. Microwave caramels and half-and-half in medium microwaveable bowl on HIGH 3 min.
6. or until caramels are completely melted, stirring after 1-1/2 min.
7. Stir in nuts; spread onto bottom of crust.
8. Refrigerate 10 min.
9. or until set.
10. Chop 2 oz.
11. chocolate; sprinkle over caramel layer in crust.
12. Microwave remaining chocolate in separate microwaveable bowl 30 sec.
13. ; stir until completely melted.
14. Drizzle over pie.
15. Refrigerate 1 hour or until chocolate is firm.

oreo cookies, margarine, caramels, pecans, chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-chunk-caramel-pie-56625.aspx (may not work)