crust: heat oven to 350 degrees. mix pecans, sugar and butter. press onto bottom and sides of 9 inch pie plate. bake 12 to 15 min. or until lightly browned. cool. filling: melt caramels with 1/4 cup milk in heavy saucepan over low heat, stirring frequently until smooth. pour over crust. sprinkle with pecans. stir chocolate, 1/3 cup milk, powdered sugar, and vanilla in heavy saucepan over very low heat just until melted. pour over caramel pecan filling, spread to edge of pie. refrigerate. serve with whipped cream if desired. Tip: the ultimate carmel chocolate pecan pie can befrozen for up to 2 weeks. cool prepared pie in refridgerator 3 hours. whap securely in plastic wrap followed by heavy duty aluminum foil. place in freezer bag, label and date. to thaw: place wrapped pie in refrigerator 12 hours or overnight, let stand at room temperature 15 min. before serving. recipe from "Kraft Creative Kitchens"