Instructions: Combine caramels and evaporated milk in a heavy saucepan. Cook over medium- low heat, stirring frequently, until caramels melt. Remove from heat, and let cool slightly. Melt chocolate squares and butter in a heavy saucepan over low heat. Remove from heat. Stir in sugar, flour, eggs, and vanilla; mix well. Stir in 1/2 cup chopped pecans. Pour half of batter into a greased and floured 9-inch pie plate. Spread half of caramel mixture over chocolate batter. Top with remaining chocolate batter. Set remaining melted caramel mixture aside, and keep warm. Bake pie at 350 degrees for 25 to 30 minutes. Top pie with remaining half of caramel mixture. Sprinkle with semisweet chocolate morsels. Let stand 1 minute to soften morsels. Let stand 1 minute to soften morsels. Swirl top of pie with a knife. Garnish top with pecan halves. Bake an additional 4 minutes. Let pie cool completely on a wire rack; chill at least 2 hours before serving.

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