Tin Roof Chocolate Pie

1 prebaked 9-inch (4-cup volume) deep-dish pie shell




Chocolate Layer:
2 cups (12 ounce package.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels - divided use
1 tablespoon butter

Caramel Layer:
20 vanilla caramels
1 1/3 cups heavy whipping cream - divided use
1 1/2 cups lightly salted peanuts, coarsely chopped

Marshmallow Layer:
1/2 cup milk
15 large marshmallows
1/4 teaspoon vanilla extract

Topping (recipe below)
FOR CHOCOLATE LAYER: Heat 1/3 cup morsels and butter in small saucepan over low heat stirring frequently, until morsels are melted. Spread melted chocolate on bottom and up sides of prebaked pie shell. Refrigerate for 15 minutes or until set.

FOR CARAMEL LAYER: Heat caramels and 1/3 cup whipping cream in small saucepan over medium heat, stirring frequently, until caramels are melted and mixture is smooth. Stir in nuts. Spoon over chocolate layer; cover.
Refrigerate.

FOR MARSHMALLOW LAYER: Heat 1 1/3 cups morsels, milk and marshmallows in medium saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and mixture is smooth. Remove from heat. Stir in vanilla extract. Cool completely.

BEAT remaining whipping cream until soft peaks form; fold into cooled marshmallow mixture. Carefully spoon over caramel layer (pie will be full). Refrigerate for 3 hours or overnight.

FOR TOPPING: Heat 3 caramels, 2 tablespoons whipping cream and 1 tablespoon butter in small saucepan over low heat, stirring frequently, until smooth; cool slightly. Top each serving with topping, whipped cream and remaining morsels.
Makes 10 to 12 servings.