Ingredients
2 ounces semisweet chocolate1 tablespoon butter1 pastry shell (9 inches), bakedPEANUT LAYER:20 caramels1/3 cup heavy whipping cream1-1/2 cups salted peanutsCHOCOLATE LAYER:8 ounces semisweet chocolate, coarsely chopped2 tablespoons butter1 cup heavy whipping cream2 teaspoons vanilla extractWhipped cream and salted peanuts, optionalTOPPING:3 caramels5 teaspoons heavy whipping cream1 tablespoon butter
Preparation
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 small 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 microwave, melt chocolate and butter over low heat, stirring until smooth. Let stand for 15 minutes.
Meanwhile, in a large 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.
