1 (11 oz.) pkg. (2 c.) milk chocolate chips
1 (14 oz.) pkg. Kraft caramels
2 tbsp. water
2 tbsp. vegetable shortening
5 tbsp. butter
1 c. coarsely chopped peanuts

Melt chocolate and shortening over hot (not boiling) water. Stir until melted and smooth. Remove from heat. Pour half of melted chocolate into an 8" foil lined pan; spread evenly. Refrigerate until firm, about 15 minutes. Return remaining chocolate to low heat (or over hot water). Combine caramels, butter and water over boiling water and stir well until mixture is smooth. Stir in nuts until well blended. Pour into the chocolate lined pan and spread evenly. Refrigerate until tacky, about 15 minutes. Top with remaining melted chocolate; spread evenly to cover chocolate filling. Return to refrigerator and chill until firm (about 1 hour). Cut into 1"x2" rectangles. Refrigerate until ready to serve. Makes about 2 1/2 dozen candies.