Chocolate Chunk-Caramel Pie

75  Ratings
  • 20 min prep
  • 1 hr 30 min total
  • Makes 8 servings.

Chocolate Chunk-Caramel Pie Recipe


  • 24 OREO Cookies, finely crushed (about 2 cups)
  • 1/4 cup margarine, melted
  • 20 caramels
  • 1/4 cup half-and-half
  • 1-1/2 cups pecan pieces, toasted
  • 3 oz. semi-sweet baking chocolate, divided


  • Heat  oven to 350°F.
  • Mix  cookie crumbs and margarine in 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Bake 10 min.; cool.
  • Place  caramels and half-and-half in medium microwaveable bowl. Microwave on HIGH 3 min. or until caramels are completely melted, stirring after 1-1/2 min. Stir in pecans; spread into crust. Refrigerate 10 min. or until set. Chop 2 oz. of chocolate; sprinkle over caramel layer in crust.
  • Melt  remaining chocolate as directed on package. Drizzle over pie. Refrigerate 1 hour or until chocolate is firm. Store leftover pie in refrigerator.

Recipe Tips

Size It UpBalance choices throughout the day to enjoy a slice of this rich pie for a special dessert.

How To Toast PecansSpread pecans in single layer on baking sheet. Bake at 350°F for 5 to 7 min. or until lightly toasted.

Great SubstitutePrepare as directed, using OREO Chocolate Creme or Peanut Butter Creme Chocolate Cookies.


Nutrition Information

Makes 8 servings.

Nutrition per serving:

    • Calories 500 
    • Total fat 34 g
    • Saturated fat 7 g
    • Cholesterol 5 mg
    • Sodium 340 mg
    • Carbohydrate 48 g
    • Dietary fiber 5 g
    • Total sugars 32 g
    •     Includes added sugars n/a
    • Protein 6 g
    • Vitamin A 8 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 8 %DV
    • Iron 15 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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