1 (8 oz.) pkg. semi-sweet chocolate
1/4 c. butter
1 c. chocolate cookie crumbs
1/2 c. caramel topping
1/2 c. milk
1 pkg. vanilla instant pudding
3 1/2 c. (8 oz.) Cool Whip
3/4 c. chopped peanuts
3 tbsp. butter

Line pan with foil. Chop 4 squares of chocolate; set aside. Mix butter with cookie crumbs. Press into 9 inch square pan; top with caramel.

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. Freeze 4 hours. Melt remaining chocolate with 3 tablespoons butter. Spread over pudding. Chocolate hardens immediately.