Beth's Tin Roof Fudge Pie 2 packets (1 ounce each) Nestle Toll House Choco Bake 1/2 cup sugar 2 tablespoons butter (no substitute), melted 1 (9-inch) baked deep-dish pastry shell, still warm Peanut layer (see recipe) Chocolate layer (see recipe) Additional whipped cream and salted peanuts 3 caramels 5 teaspoons whipping cream 1 tablespoon butter (no substitute) Mix sugar and Choco Bake together, along with melted butter. Spread onto bottom and up sides of warm crust. Refrigerate until chocolate is set, about 20 minutes. Prepare peanut layer. Spread in crust. Refrigerate. Prepare chocolate layer; spread over peanut layer. Refrigerate until set. Add layer of whipped cream and sprinkle with peanuts. Prepare topping in small saucepan over low heat by melting caramels with cream and butter. Remove from heat and allow to cool completely. Drizzle cooled caramel over whipped cream. Refrigerate. Makes 6 to 8 servings. Peanut layer: 20 caramels 1/3 cup whipping cream 1 1/2 cups dry-roasted salted peanuts In saucepan over low heat or in microwave, melt caramels and cream, stirring frequently, until smooth. Remove from heat. Place peanuts in pie shell. Pour caramel mixture over top. Refrigerate. Chocolate layer: 2 packets (1 ounce each) Nestle Toll House Choco Bake 3/4 cup sugar 2 tablespoons butter 1 cup whipping cream 2 teaspoons vanilla extract In small saucepan over low heat, stir together Choco Bake, sugar and butter, until butter melts and sugar is incorporated into chocolate. (Or heat in microwave, stirring once or twice, until butter and sugar are incorporated into chocolate.) Cool. In mixing bowl, beat cream and vanilla together until soft peaks form. Fold a third of whipped cream into chocolate mixture. Fold in remaining whipped cream. Source: Blue Ribbon Winner in the new Nestle Toll House Choco Bake Challenge at the WI State Fair 2001, from Beth Campbell of Belleville, Published in the Milwaukee Journal Newspaper August 8, 2001
