1 (11 1/2 oz.) pkg. milk chips
2 tbsp. Crisco
1 (14 oz.) Kraft caramels
5 tbsp. butter
2 tsp. water
1 c. coarsely chopped nuts

Melt chocolate chips and Crisco. Remove from heat; pour 1/2 into 8 inch pan. Refrigerate until firm (15 minutes). Return remaining chocolate mixture to low heat. Melt caramels, butter and water. Stir in nuts. Pour over chocolate in pan, cool until tacky, top with remaining melted chocolate. Cool 1 hour.