1 (6 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 c. Bisquick baking mix
2 tbsp. vegetable oil
1 c. chopped nuts

Line square pan, 9 x 9 x 2-inches, with aluminum foil, leaving 1-inch of foil overhanging on opposite sides. Mix powdered sugar, butter, 1 cup peanut butter and the vanilla in large bowl. Stir in cracker crumbs and peanuts (mixture will be stiff). Press in pan.

Heat chocolate chips and 1/4 cup peanut butter over low heat, stirring frequently, until smooth. Spread over crumb mixture. Cover and refrigerate about 1 hour or until chocolate is set. Remove from pan, using foil to lift. Fold back foil; cut peanut butter mixture into 36 squares. Refrigerate, uncovered, about 2 hours or until firm. Cover and refrigerate any remaining squares.

Makes 36 squares.