“Chocolate and caramel are a match made in heaven,” says Charles Grayauskie, FIRST associate food editor. “And this week, I decided to treat everyone with my so-easy, no-bake fudgy ‘candy pie.’ To make: In a pot, melt 20 caramel squares over medium heat; stir in 3 Tbs. of heavy cream and ½ cup of chopped toasted nuts, then spread the mixture in a 6-oz. prepared chocolate piecrust. Next, heat 1 cup of heavy cream, pour it over 2 cups of dark chocolate chips and stir until melted. Spread the