1 (9-inch) pastry shell
1 c. pecan pieces
20 caramels (unwrapped)
14 oz. can sweetened condensed milk
1 egg, beaten
2 tbsp. butter, melted
3/4 c. milk chocolate chips

Sprinkle the pecans into unbaked pastry shell. Melt the caramels with 2/3 cup condensed milk over low heat. Spread mixture over the pecans. Combine egg, butter and remaining condensed milk. Stir in chocolate chips. Pour chocolate mixture over caramel layer.

Bake at 325°F for about 35 minutes or until the center is set. Refrigerate.