Instructions: In a microwave or double boiler, melt chocolate and butter. Spread onto the bottom and sides of crust; refrigerate until the chocolate is set.

In a saucepan over low heat, melt caramels and cream, stirring frequently until smooth. Remove from the heat; stir in peanuts. Spoon into pie shell; refrigerate.

In a small saucepan over low heat, melt chocolate and butter. Remove from the heat; let stand 15 minutes.

Meanwhile, in a mixing bowl, beat cream and vanilla until soft peaks form. Carefully fold a third of the whipped cream into the chocolate mixture; fold in the remaining whipped cream.

Spread over peanut layer; refrigerate until set. Garnish with whipped cream and peanuts, if desired.

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

Drizzle over pie. Refrigerate until serving.

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