• 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.