Chocolate-Caramel Supreme Pie (Julie)

30 caramels
3 tbsp butter, melted
2 tbsp water
1 (9”) chocolate crumb crust
½ cup chopped pecans, toasted
1 (3 oz.) pkg cream cheese, softened
1/3 cup confectioner’s sugar
¾ cup milk chocolate chips
3 tbsp hot water
1 (8 oz) carton Cool Whip, thawed
Chocolate curls, optional

In a large saucepan, add the caramels, butter, and water. Cook and stir over medium heat until caramels are melted. Spread over crust; sprinkle with pecans. Refrigerate one hour.

Ina large mixing bowl, beat cream cheese and sugar until smooth; spread over caramel layer. Refrigerate.

In a large saucepan, melt chocolate chips with hot water over low heat; stir until smooth. Cool slightly. Fold in Cool Whip. Spread over cream cheese layer. Garnish with chocolate curls if desired.

Chill until serving. Refrigerate leftovers.

Yield: 8 servings