FILLING:

1 bag (14 oz.) vanilla caramels
1/2 c. unsalted butter
1/2 c. heavy (whipping) cream
2 c. pecan halves, toasted
1 (6 oz.) chocolate Ready Crust (save the plastic lid)

TOPPING:

1/3 c. semi-sweet chocolate chips
2 tbsp. unsalted butter
2 tbsp. heavy (whipping) cream
2 tbsp. light corn syrup
1/2 tsp. vanilla extract

FOR DECORATION:

1 c. heavy (whipping) cream, whipped to soft peaks

Filling: Put caramels, butter and cream in a medium-size heavy saucepan. Cook over low heat, stirring often with a whisk until caramels and butter melt. Remove from heat and whisk until completely smooth. Stir in pecans. Pour into pie crust. Cover with plastic lid and chill 3-4 hours until cooled and firm.

Topping: Stir chocolate chips and butter in a small heavy saucepan over corn syrup and vanilla until blended. Pour over pie. Chill at least 1 hour. Just before serving, decorate top with dollops of whipped cream. Makes 10 servings.