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Preheat oven to 325 degrees. In small heavy saucepan, over low heat, melt caramels with 1/3 cup sweetened condensed milk. Spread evenly on bottom of prepared pastry shell. In medium saucepan, over low heat, melt chocolate with margarine. In large mixer bowl, beat eggs with remaining sweetened condensed milk, water, vanilla and salt. Add chocolate mixture; mix well. Pour into prepared pastry shell. Top with pecans. Bake 35 minutes or until center is set. Cool. Refrigerate leftovers.
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