Chocolate Caramel Pecan Pie


44 rolo candies; divided
3 large Eggs; lightly beaten
1 cup light corn syrup
1/4 cup sugar
3 tablespoons Butter; melted
1 teaspoon vanilla extract
1 cup pecans; chopped
9 inch unbaked pastry shell
whipped cream
pecan halves; optional

Heat oven to 350°F. Remove wrappers from 25 chewy caramels; cut each into quarters.

Combine eggs, corn syrup, sugar, butter and vanilla in large bowl; beat until well blended. Stir in chewy caramels and chopped pecans; pour into pastry shell.

Bake 40 to 45 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on wire rack. Cover; refrigerate until serving time.

Remove wrappers from remaining 19 chewy caramels. Garnish top of pie with whipped cream, chewy caramels and pecan halves, if desired.

Source: Hershey’s

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