1 tablespoon butter 1 (9 inch) pastry shell, baked 20 caramels 1/3 cup heavy whipping cream 1 1/2 cups salted peanuts 8 (1 ounce) squares semisweet chocolate, coarsely chopped 2 tablespoons butter 1 cup heavy whipping cream 2 teaspoons vanilla extract Whipped cream (optional) Salted peanuts (optional) 3 caramels 5 teaspoons heavy whipping cream 1 tablespoon butter
In a small saucepan, melt chocolate and butter over low heat; stirring until smooth. Spread onto the bottom and up the sides of crust; refrigerate until the chocolate is set. For peanut layer, in a saucepan, melt caramels and cream over low heat, stirring frequently until smooth. Remove from the heat; stir in peanuts. Spoon into pie shell; refrigerate. For chocolate layer, in a small saucepan, melt chocolate and butter over low heat, stirring until smooth. Remove from the heat; let stand for 15 minutes. Meanwhile, in a mixing bowl beat cream and vanilla until soft peaks form. Carefully fold a third of the whipped cream into the chocolate mixture; fold in the remaining whipped cream. Spread over peanut layer; refrigerate until set. Garnish with whipped cream and peanuts if desired. For topping, in a small saucepan, melt caramels, cream and butter over low heat. stirring until smooth. Drizzle over pie. Store in the refrigerator. Yield: 8 servings
"Problems cannot be solved at the same level of consciousness that created them". -Albert Einstein
