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

In double boiler over hot but not boiling water, melt chips and shortening. Stir until chips are melted and smooth. Remove from heat and pour one half of mixture into an 8" foil-lined square pan. Refrigerate until firm, about 15 minutes. Return remaining chocolate to low heat. Over boiling water combine caramels, butter and water. Stir until melted and smooth. Stir in nuts. Pour into the chocolate lined pan, spread evenly. Refrigerate until tacky, about 15 minutes. Top with remaining chocolate. Chill until firm, about 1 hour. Cut into 1"x1" squares. Makes 64 pieces. Keep refrigerated.