Ultimate Caramel Chocolate Pecan Pie

Heat oven to 350 degrees. Mix pecans, sugar and margarine. Press onto bottom and sides of 9-inch pie plate. Bake 12-15 minutes or until lightly browned. Cool.

Melt caramels with ¼ c. milk in heavy saucepan over low heat, stirring frequently until smooth. Pour over crust; sprinkle with pecans. Stir chocolate, 1/3 c. milk, powdered sugar and vanilla in heavy saucepan over very low heat just until melted. Pour over caramel pecan filling, spreading to edges of pie. Refrigerate. Serve with whipped cream if desired.

Microwave caramels and ¼ c. milk in medium bowl on high 2-3 minutes or until smooth, stirring every minute. Continue as directed. Microwave chocolate, 1/3 c. milk, powdered sugar and vanilla in medium bowl on high 2-3 minutes or until smooth, stirring every minute.

Pie can be frozen for up to 2 weeks. Cool prepared pie in refrigerator 3 hours. Wrap securely in plastic wrap followed by heavy duty aluminum foil. Place in freezer bag; label and date. To thaw, place wrapped pie in refrigerator 12 hours or overnight. Let stand at room temperature 15 minutes before serving.