1 (11 1/2 oz.) pkg. (2 c.) chocolate chips
2 tbsp. butter
1 pkg. (14 oz.) caramels
5 tbsp. butter
2 tbsp. water
1 c. coarsely chopped nuts (almonds or peanuts)

Melt over hot water (not boiling) chips and butter. Pour 1/2 of melted chocolate into 8 x 8 inch pan. Spread evenly and chill until firm.

Return remaining mixture to low heat. Combine over boiling water caramels, butter and water. Melt until smooth. Add nuts and pour over chilled set chocolate. Refrigerate again until tacky, about 15 minutes. Top with remaining chocolate reserved on low heat.