I cut this recipe out of an old Midwest Living Magazine a long time ago - it is really from Chef Tom Kavanaugh of Kavanaugh's Restaurant near Brainerd, Minnesota. Don't even think about the calories!
You will need: 2 cups of chocolate wafer crumbs, 1/2 cup melted butter, 30 vanilla caramels, 1/2 cup caramel topping, 1/4 cup whipping cream, 2 cups chopped pecans, 3/4 cup semisweet or milk chocolate chips, 1/4 cup whipping cream (separate from above)
In a medium mixing bowl, stir together chocolate water crumbs with melted butter and press into a buttered pie pan - bake at 350 degrees for 10 minutes.
In a heavy saucepan, melt the caramels in the topping over low heat.. stir often. Stir in the 1st 1/4 cup of whipping cream. Remove from the stove and stir in the nuts then spread into the pie crust. Cool for 1 hour.
Topping time: In a heavy small saucepan melt the chocolate chips of your choice (I did milk chocolate but you might prefer the semi-sweet).
Remove from heat and stir in 1/4 cup whipping cream....now drizzle or spread over the caramel-pecan mixture. Chill for at least 1 hour....I actually preferred mine at room temp rather than cold - see what you think!