1 (14 ounce) bag caramels
1/3 c. evaporated milk
2 (1 ounce) squares unsweetened chocolate
1/2 c. butter
1 c. sugar
2/3 c. AP flour
2 eggs, beaten
1 t. vanilla extract
1/2 c. chopped pecans
1/4 c. semisweet or milk chocolate morsels
1/2 c. pecan halves
Combine caramels and evaporated milk in saucepan. Cook over medium-low heat, stirring frequently, until caramels melt. Remove from heat, and let cool slightly.
Melt chocolate squares and butter in saucepan over low heat. Remove from heat. Stir in sugar, flour, eggs, and vanilla; mix well. Stir in 1/2 c. chopped pecans. Pour half of batter into greased and floured 9-inch pie plate. Spread half of caramel mixture over chocolate batter. Top with remaining chocolate batter. Set remaining melted caramel mixture aside, and keep warm. Bake at 350 for 25-30 minutes.
Top pie with remaining half of caramel mixture. Sprinkle with chocolate morsels. Let stand 1 minute to soften morsels. Swirl top of pie with knife. Garnish top with pecan halves. Bake an additional 4 minutes. Let pie cool completely on wire rack; chill at least 2 hours before serving.