1/2 c. butter, melted
1 c. all purpose flour
1/3 c. finely chopped dry roasted peanuts
1 (8 oz.) pkg. cream cheese, softened
1/3 c. peanut butter
1 c. sifted powdered sugar
1 (12 oz.) container frozen whipped topping, thawed and divided
1 (3 1/2 oz.) pkg. vanilla instant pudding mix
1 (4 oz.) pkg. chocolate instant pudding mix
2 2/3 c. milk
1 1/2 oz. milk chocolate candy bar, shaved
1/3 c. chopped dry roasted peanuts

Cut butter into flour using a pastry blender until mixture resembles coarse meal; stir 2/3 cup peanuts into flour mixture. Press peanut mixture into a 13 x 9 x 2 inch pan. Bake at 350 degrees for 20 minutes; cool completely. Combine cream cheese, peanut butter and powdered sugar in a mixing bowl; beat at medium speed of an electric mixer until fluffy. Stir 1 cup whipped topping into cream cheese mixture. Spread over crust; chill. Combine pudding mixes and milk; beat 2 minutes at medium speed of an electric mixer. Spread pudding over cream cheese layer. Sprinkle with chocolate and 1/3 cup peanuts. Chill. Serves 15.