INGREDIENTS:-

1 1/2 pkgs. (12 oz.) Baker’s Semi-Sweet Chocolate
10 tbsp. melted butter
2 1/2 c. chocolate cookie crumbs
1 c. caramel topping (heat slightly in microwave; makes it easier to pour)
1 c. milk
2 pkgs. Jello instant vanilla pudding
2 (8 oz.) cartons Cool Whip
1 1/2 c. chopped peanuts (or pecans)
3 tbsp. butter

DIRECTIONS:-

Chop 8 squares of chocolate. Set aside. Mix melted butter and chocolate cookie crumbs. Press into the bottom of a foil-lined 13×9 pan. Top with caramel.
Pour milk into bowl and add pudding. Beat with a whisk for 1-2 minutes. Let stand 5 minutes. Fold in whipped topping, chopped chocolate and nuts. Spread over caramel. Freeze 4 hours or until firm.

Melt remaining 4 squares with 3 tablespoons of butter. Spread over pudding. (Chocolate will harden immediately.) Lift dessert from pan using “foil” handles

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