1 pkg. (12 oz.) chocolate chips
2 tbsp. Crisco
30 caramels - lg. bag
3 tbsp. butter
2 tbsp. water
1 c. chopped peanuts

Melt chips and Crisco until smooth. Spread 1/2 of mixture in an 8-inch square foil-lined pan that has been lightly greased. Refrigerate for 15 minutes. Melt caramels and butter and water. Stir in nuts and spread over chocolate chip layer. Refrigerate 15 minutes. Spread the rest of chocolate mixture on top of caramel layer. Refrigerate. Cut in 1 inch squares.