One 9” half-baked gluten free pie shell 12 unwrapped caramels 1 can sweetened condensed milk 2 squares unsweetened chocolate ¼ cup margarine 2 eggs 2 tbs water 1 tsp vanilla extract ¼ tsp salt 1/2 cup chopped pecans Preheat oven to 325°F. In small heavy sauce pan, melt caramels with 1/3 cup sweetened condensed milk over low heat. Spread evenly on bottom of prepared pie crust. In medium sauce pan, melt chocolate with the margarine over low heat. In large mixing bowl, beat eggs with remaining sweetened condensed milk, water, van, and salt. Add chocolate mixture. Mix well. Pour into pie shell. Top with pecans. Bake 35 minutes or until center is set. Chill. Refrigerate leftovers.