Gooey Chocolate-Caramel Fanstasy

From Midwest Living Magazine

2 c. Chocolate wafer crumbs (about 38 wafers)
1/3 c. butter
30 vanilla caramels
1/2 c. caramel ice cream topping
1/4 c. whipping cream
2 c. chopped pecans
3/4 c. semisweet chocolate pieces
1/4 c. whipping cream

Preheat 350

Stir together wafer crumbs and melted butter. Press into the bottom of a 9" springform pan. Bake 10 minutes. Cool slightly on wire rack.
In heavy saucepan, meilt caramels in caramel topping over low heat, stirring often. Stire in the first 1/4 c. whipping cream. Remove from heat. Stir in nuts. Spread over crust. Cool, cover and chill for 1 hour.

For topping: In heavy duty saucepan, melt chocolate, remove from heat, stir in remaining whipping cream. Drizzle or spread over caramel-pecan mixture. Cover and chill at least 1 hour.