Combine caramels and milk in microwave safe bowl and microwave on high until caramels are completely melted, stirring after each min. so they don't burn.
Pour into crust.
Melt chocolate in the microwave, stirring after each min. Add 2 cups of the whipped topping and stir with wire wisk until well blended.
Spread evenly over caramel layer.
Refrigerate at least 2 hours.
Let stand at room temp. for 15 min before serving.
Top with remaining whipped topping.
Originally Submitted
5/16/2010
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