1/4 c. butter Crisco
1 (12 oz.) pkg. butterscotch chips
1 c. creamy peanut butter
1/3 c. milk
2 c. graham cracker crumbs
1 c. chopped salted peanuts
1 (6 oz.) pkg. semi-sweet chocolate chips
3 tbsp. butter Crisco
Finely chopped peanuts

1. Combine 1/4 cup Crisco, butterscotch chips, peanut butter, milk in top of double boiler over hot water. Stir occasionally until mixture is melted and smooth.

2. Mix graham cracker crumbs and 1 cup chopped nuts in large bowl. Pour butterscotch mixture over crumbs, stir until combined.

3. Spread mixture in ungreased 9 x 9 x 2 inch pan or use 13 x 9 x 2 inch pan lined to measure 9 x 9 x 2 inches with foil. Refrigerate until firm. Cut into bars 3/4 x 1 3/4 inches.

4. Combine chocolate chips and Crisco in top of double boiler, melt until smooth.

5. Place one bar at a time in melted chocolate. Turn with fork, lift with fork, let excess drip off. Place on waxed paper. Sprinkle top with finely chopped nuts before chocolate sets. Return to refrigerator until hardened.