1 (8 oz.) pkg. semi-sweet chocolate
1/4 c. butter, melted
1 c. chocolate cookie crumbs
1 c. milk
1/4 c. crunchy peanut butter
1 (4 oz.) pkg. butterscotch flavor instant pudding & pie filling
3/4 c. peanut brittle, chopped
3 1/2 c. (8 oz.) Cool Whip, thawed
3 tbsp. butter

NOTE: You can also use vanilla flavor and 2 tablespoons butterscotch topping.

Chop 4 squares chocolate, set aside. Mix melted butter with cookie crumbs. Press into bottom of foil-lined 9-inch square pan. Blend milk and peanut butter in medium bowl. Add pudding. Beat with whisk 1 to 2 minutes. Let stand 5 minutes. Fold in whipped topping, chopped chocolate and peanut brittle. Spread over cookie crumbs. 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.