8 oz. semi-sweet chcoolate bar
1/4 c. melted butter
1 c. chocolate cookie crumbs
1/2 c. caramel topping
1/2 c. milk
3 oz. vanilla instant pudding
8 oz. cool whip, thawed
3/4 c. chopped peanuts
3 Tbs. butter
Chop 4 squares chocolate
set aside. Mix melted butter with cookie crumbs. Press into bottom of foil lined 9" square pan. Top with caramel. Pour milk into medium bowl. Add pudding. Beat with whisk 1-2 minutes. Let stand 5 minutes. Fold in whipped topping, chocolate & nuts. Spread over caramel topping. Freeze 4 hours or until firm. Melt remaining chocolate with 3 Tbs. butter. Lift dessert from pan using foil handles. Cut into 18 bars.
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