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Tin Roof Fudge Pie

Make Tin Roof Fudge Pie at home with Squares Semisweet Baking Chocolate, Butter, Inch Baked Pastry Shell, Caramels, and Whipping Cream. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2
• 1 tbsp
• 1
• 20
• 1/3 cup
• 1 1/2 cup
• 8
• 2 tbsp
• 1 cup
• 2 tsp
• 3
• 5 tsp
• 1 tbsp

Method (preview)

1. 1

   In a microwave or double boiler, melt chocolate and butter.

2. 2

   Spread onto the bottom and sides of crust; refrigerate until the chocolate is set.

3. 3

   In a saucepan over low heat, melt caramels and cream, stirring frequently until smooth.

4. 4

   Remove from the heat; stir in peanuts.

5. 5

   Spoon into pie shell; refrigerate.

6. 6

   In a small saucepan over low heat, melt chocolate and butter.

7. 7

   Remove from the heat; let stand 15 minutes.

8. 8

   Meanwhile, in a mixing bowl, beat cream and vanilla until soft peaks form.

9. 9

   Carefully fold a third of the whipped cream into the chocolate mixture; fold in the remaining whipped cream.

10. 10

    Spread over peanut layer; refrigerate until set.

11. 11

    Garnish with whipped cream and peanuts, if desired.

12. 12

    In a small saucepan over low heat, melt caramels, cream, and butter.

13. 13

    Drizzle over pie.

14. 14

    Refrigerate until serving.