2 cups crushed oreo cookie crumbs

1/3 cup butter, melted

30 caramels

1/2 cup caramel ice cream topping

1/4 cup whipping cream

2 cups chopped pecans

3/4 cup semisweet chocolate pieces

1/4 cup whipping cream

In a medium mixing bowl, stir together chocolate cookie crumbs and melted butter. Press onto bottom and up sides of a 9-inch pie plate. Bake in a 350˚F oven for 10 minutes. Cool slightly on a wire rack.

In a heavy medium saucepan, melt caramels in caramel ice cream topping over low heat, stirring often. Stir in the first 1/4 cup whipping cream. Remove from heat; stir in nuts. Spread over crust. Cool, cover and chill for 1 hour.

For topping: In a heavy small saucepan, melt chocolate. Remove from heat, stir in remaining whipping cream. Drizzle or spread over caramel-pecan mixture. Cover and chill for at least 1 hour.

Makes 12 servings.