TIN ROOF FUDGE PIE

FOR THE CRUST:
2 squares {1 oz. each} semisweet baking chocolate
4 tablespoons butter (no substitutions), divided use
1 (9-inch) baked pastry shell
FOR THE PEANUT LAYER:
23 caramels, divided use
1 1/3 cups plus 5 teaspoons whipping cream, divided use
1 1/2 cups salted peanuts
FOR THE CHOCOLATE LAYER:
8 squares {1 oz. each} semisweet baking chocolate
2 teaspoons vanilla extract
Whipped cream and salted peanuts (optional, to serve)

TO PREPARE THE CRUST:
In a microwave or double boiler, melt chocolate and 1 tablespoon butter. Spread onto the bottom and sides of crust; refrigerate until the chocolate is set.

TO PREPARE THE PEANUT LAYER:
In a saucepan over low heat, melt 20 caramels and 1/3 cup cream, stirring frequently until smooth. Remove from the heat; stir in peanuts. Spoon into pie shell; refrigerate.

TO PREPARE THE CHOCOLATE LAYER:
In a small saucepan over low heat, melt 8 squares chocolate and 2 tablespoons butter. Remove from the heat; let stand 15 minutes.

Meanwhile, in a mixing bowl, beat 1 cup 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.

TO PREPARE THE TOPPING:
In a small saucepan over low heat, melt the remaining 3 caramels, the remaining 5 teaspoons cream, and the remaining 1 tablespoon butter. Drizzle over pie. Refrigerate until serving.

If desired, top each serving with whipped cream and garnish with salted peanuts.

Servings: 8
Source: Taste Of Home Magazine, Dec/Jan 1999