2 c. milk chocolate chips
2 tbsp. Crisco
14 oz. caramels
5 tbsp. butter
2 tbsp. water
1 c. chopped dry roasted peanuts

Melt milk chocolate chips and Crisco and pour 1/2 of mixture in 9x13 pan. Refrigerate until firm. Saver other 1/2 aside.

Melt caramels, butter and water. Add peanuts to caramel mixture. Pour on top of chocolate layer and refrigerate until firm. Spread set-aside chocolate mixture on top and refrigerate until firm. Cut and serve.