1 bag (14 oz.) vanilla caramels
1/2 c. butter
1/2 c. heavy whipping cream
2 c. pecan halves, toasted
1 chocolate graham cracker pie crust

TOPPING:

1/3 c. chocolate chips
2 tbsp. butter
2 tbsp. heavy whipping cream
2 tbsp. light corn syrup
1/2 tsp. vanilla

For decoration: 1 cup heavy whipping cream, whipped to soft peaks.

Filling:

1. Put caramels, butter and cream in a medium size 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.

2. Pour into pie crust. Cover with plastic lid and chill 3-4 hours until cooled and firm.

3. Topping: Stir chocolate chips and butter in a small saucepan over low heat until melted and smooth. Remove from heat and stir in cream, corn syrup and vanilla until blended. Pour over pie. Chill at least 1 hour.

4. Just before serving, decorate tops with dollops of whipping cream.