8 oz. Bakers semi-sweet chocolate squares
1/4 c. melted butter
1 c. chocolate cookie crumbs
1/2 c. caramel topping
1/2 c. milk
1 pkg. (3.4 oz.) instant vanilla pudding
3/4 c. chopped peanuts
3 tbsp. butter
8 oz. carton Cool Whip

Chop 4 squares of chocolate and set aside. Mix melted butter and cookie crumbs together and press into a 9 inch square or round foil lined pan. Top the crumb layer with caramel. Pour milk into medium bowl and add pudding. Beat with whisk 1-2 minutes and let stand 5 minutes.

Fold Cool Whip, peanuts and chopped chocolate into pudding mixture. Spread over caramel topping and freeze for 4 hours. Melt remaining chocolate squares with 3 tablespoons butter and spread over the dessert.