1 (8 oz.) pkg. 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 size) pkg. Jello vanilla flavor instant pudding and pie filling
1 (8 oz.) carton Cool Whip
3/4 c. chopped peanuts/pecans
3 tbsp. butter

Chop 4 squares chocolate; set aside. 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 and add pudding. Beat with whisk 1-2 minutes. Let stand 5 minutes. Fold in whipped topping, chopped chocolate and peanuts/pecans. 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 bars.