1 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 pkg. Jello vanilla instant pudding & pie filling
3 1/2 c. Cool Whip, thawed
3/4 c. chopped peanuts
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. Add pudding. Beat with whisk 1 to 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.