Ingredients
- 14 kraft caramels
- 8 squares
- 400 gr pecans (chopped)
- 280 gr powdered sugar
- 140 ml milk
- 55 gr parkay margarine
- 50 gr sugar
- 2 gr vanilla
- 1 package semi-sweet chocolate
CRUST: Heat oven to 350 degrees. Mix pecans, sugar, and margarine. Press onto bottom and sides of 23 cm pie plate. Bake dozen to 15 minutes or until lightly browned. Cool. FILLING: Melt caramels with quarter cup milk in heavy saucepan over low heat, stirring frequently until smooth. Pour over crust; sprinkle with pecans. Stir chocolate, one third cup milk, powdered sugar, and vanilla in heavy saucepan over very low heat just until melted. Pour over caramel pecan filling spreading to edges of pie. Refrigerate. Serve with sweetened whipped cream if desired. Kraft 60th anniversary recipe celebration
