1 bag (14 oz.) caramels
1/4 cup milk
graham crumb pie crust
1 cup toasted pecans chopped
8 squares BAKERS semisweet chocolate
1/3 cup milk

Microwave the caramels and 1/4 milk on high for 2 minutes. Stir until smooth.
Pour onto prepared 9" graham wafer pie crust. Sprinkle the chopped nuts over top. Refridgerate for 5 minutes. In the meantime microwave the chocolate and 1/3 cup milk on medium for 2 minutes. Stir until smooth.  Pour over the nuts spreading to edge of crust.
 
 
 

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