Chocolate Chunk-Caramel Pie

• 24 Oreo cookies, finely crushed (about 2 cups)
• 14 cup margarine, melted
• 20 Kraft caramels
• 14 cup half-and-half
• 1 12 cups planters pecan pieces, toasted
• 3 baker's semi-sweet chocolate baking squares, divided

1. Preheat oven to 350F Mix cookie crumbs and margarine in 9-inch pie plate.
2. Press firmly onto bottom and up side of pie plate.
3. Bake 10 min.
4. ; cool.
5. Place caramels and half-and-half in medium microwaveable bowl.
6. Microwave on HIGH 3 minute or until caramels are completely melted, stirring after 1-1/2 minute Stir in pecans; spread into crust.
7. Refrigerate 10 minute or until set.
8. Chop 2 of the chocolate squares; sprinkle over caramel layer in crust.
9. Melt remaining chocolate square in separate microwaveable bowl.
10. Microwave on HIGH 30 sec.
11. ; stir until chocolate is completely melted.
12. Drizzle over pie.
13. Refrigerate 1 hour or until chocolate is firm.
14. Store leftover pie in refrigerator.

cookies, margarine, caramels, planters pecan, baking squares

Taken from www.food.com/recipe/chocolate-chunk-caramel-pie-149551 (may not work)