1 pkg. (8 oz.) real semi-sweet chocolate (Baker's)
1/2 c. caramel topping
1/2 c. milk
1 pkg. (4 serving size) Jello vanilla instant pudding
3 1/2 c. (8 oz.) Cool Whip, thawed
3/4 c. chopped peanuts
3 tbsp. butter
1 Oreo cookie crust pie shell

Chop 4 squares chocolate; set aside. Pour caramel topping into pie shell. Pour milk into medium bowl. Add pudding. Beat with whisk 1 to 2 minutes. Let stand 5 minutes. Fold in whipped topping, chopped chocolate and peanuts. Spread over caramel topping. Freeze 4 hours or until firm.

Melt remaining chocolate with 3 tablespoons butter. Spread over pudding. Chocolate hardens immediately. Cut in small serve pieces. (Serves 16.)