1 (8 oz.) pkg. Baker's semi-sweet chocolate
1/4 c. melted butter
1 c. chocolate cookie crumbs
1/2 c. caramel topping
1/2 c. milk
1 (4 serving) pkg. Jello vanilla instant pudding and pie filling
3 1/2 c. (8 oz.) Cool Whip topping, thawed
3/4 c. chopped peanuts
3 tbsp. butter
4 squares chocolate, chopped

Mix melted butter with cookie crumbs. Press into bottom of foil-lined 9-inch square pan. Top with caramel topping.

Pour milk into medium bowl. Add pudding. Beat with whisk 1-2 minutes. Let stand 5 minutes. Fold in whipped topping, chopped chocolate and peanuts. Spread over caramel topping. Freeze 4 hours or until firm.

Melt remaining chocolate with 3 tablespoons butter. Spread over pudding. Chocolate hardens immediately. Lift dessert from pan using "foil" handles. Cut into 18 bars.