Ingredients 1 Pillsbury refrigerated pie crust For the Caramel Nut Crust Bottom: 1 cup soft caramel individually wrapped candy, unwrapped 1 tablespoon butter 2 tablespoons evaporated milk 3 tablespoons salted peanuts For The Fudge Filling: 1½ cups granulated sugar 3 Tablespoons cocoa powder ¼ teaspoon salt ¼ cup unsalted butter, melted 2 large eggs 3/4 cup evaporated milk 1 tablespoon pure vanilla extract Instructions Preheat oven to 350 degrees. Roll Pillsbury refrigerated pie crust into your pie pan and prick bottom with a fork. For the Caramel Nut Crust Bottom: Next, add unwrapped caramel, butter, and evaporated milk into a microwave safe bowl and microwave 20-30 seconds at a time then whisk together until caramel has completely melted and is a smooth consistency (takes about 1 minute and 15-30 seconds). Spread caramel sauce on the bottom of the pie crust. Top with salted peanuts and press down into the caramel. For the Fudge Filling: In a large bowl, whisk together sugar, cocoa powder, salt, butter, eggs, evaporated milk and vanilla extract until well combined. Pour fudge mixture over caramel nut crust bottom. Bake for 45 minutes or until outsides of pie are set but inside is still a bit jiggly. Remove and cool completely on cooling racks. Garnish with whipped cream and chopped candy bar and serve.