Ingredients
2 - 1 oz squares semisweet chocolate
1 T. butter (no substitutes)
Peanut Layer
20 Caramels
1/3 c whipping cream
1 1/2 c. salted peanuts
Chocolate Layer
8 - 1 oz squares semisweet chocolate
2 T. butter
1 c whipping cream
2 t. vanilla extract
Topping
3 caramels
5 t whipping cream
1 T butter
Preparation
Bake pastry shell, cool. Melt chocolate and butter. Spread onto bottom and sides of crust. Refrigerate til set. In a saucepan over low heat, melt caramels and cream, stirring constantly til smooth. Remove from heat, stir in peanuts. Spoon in pie crust. Refrigerate. In saucepan, melt butter and chocolate. Remove from heat. Let stand 15 minutes. Meanwhile, beat cream and vanilla until soft peaks form. Carefully fold a third of the whipped cream into chocolate mixture. Fold in remaining whipped cream. Spread over peanut layer, and refrigerate until set. In small saucepan, melt the 3 caramels,whipping cream and butter. Drizzle over pie. Garnish with whipped cream if desired.
