Candy Bar Fudge Pie

Preheat oven to 350 F. Roll refrigerated pie crust into your pie pan and prick the bottom with a fork. Set aside.

Next, add the unwrapped caramels, butter, and evaporated milk into a microwave safe bowl. Microwave in 20-30 second increments, stirring between each increment, until caramel has completely melted and is a smooth consistency (takes a total of about 1 minute plus an extra 15-30 seconds).

Spread caramel sauce on the bottom of the pie crust. Top with salted peanuts and press nuts down into the caramel.

In a large bowl, whisk together sugar, cocoa powder, salt, butter, eggs, evaporated milk and vanilla extract until well combined. Pour fudge mixture over caramel nut crust bottom.

Bake for 45 minutes or until outsides of pie are set but inside is still a bit jiggly. Remove it from the oven and cool completely on a cooling rack.

Garnish with whipped cream and chopped candy bar and serve.

Adapted from Food and Wine.