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Tin Roof Fudge Pie

2 1-oz squares semisweet baking chocolate
1 tablespoon butter (no substitutions)
1 9-inch baked pastry shell

20 caramels
1/3 cup whipping cream
1 1/2 cups salted peanuts

8 1-oz squares semisweet baking chocolate
2 tablespoons butter (no substitutions)
1 cup whipping cream
2 teaspoons vanilla extract
Whipped cream and salted peanuts, optional

3 caramels
5 teaspoons whipping cream
1 tablespoon butter (no substitutions)

In a microwave or double boiler, melt chocolate and butter. Spread
onto the bottom and sides of crust; refrigerate until the chocolate
is set. In a saucepan over low heat, melt caramels and cream,
stirring frequently until smooth. Remove from the heat; stir in
peanuts. Spoon into pie shell; refrigerate. In a small saucepan
over low heat, melt chocolate and butter. Remove from the heat;
let stand 15 minutes. Meanwhile, in a mixing bowl, beat 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. In a small saucepan
over low heat, melt caramels, cream, and butter. Drizzle over pie.
Refrigerate until serving.

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