Oh yum - this delicious dessert is so easy and is made ahead of time. All you have to do is slice it and enjoy the compliments. If you can't find special dark chocolate chips, regular semisweet chips will work just fine.
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
- 9" pie shell
- 2 oz. dark chocolate candy bar
- 1 Tbsp. butter
- 25 caramels, unwrapped
- 1/3 cup heavy whipping cream
- 2 cups Spanish peanuts
- 1-1/2 cups special dark chocolate chips
- 1/4 cup peanut butter
- 1/2 cup milk chocolate chips
- 1 cup heavy whipping cream
- 1 tsp. vanilla
- 2 Tbsp. powdered sugar
Preparation:
Blind bake the pie shell at 425 degrees for 8-10 minutes or until light golden brown. Cool completely.
Meanwhile, in small saucepan melt 2 oz. dark chocolate and 1 Tbsp. butter, stirring constantly until smooth. Spread over bottom and up sides of cooled baked pie crust.
In heavy saucepan, melt 20 caramels with 1/3 cup whipping cream until smooth, stirring frequently. Stir in peanuts until coated and spoon into chocolate lined crust.
In another heavy saucepan, melt dark chocolate chips, peanut butter, and milk chocolate chips, stirring frequently until smooth. Cool for 10 minutes.
In small bowl, combine 1 cup whipping cream, vanilla, and powdered sugar and beat until soft peaks form. Fold into cooled chocolate mixture and spread over the caramel peanut layer. Chill for 2 hours or until set. Serves 8
