1 11-1/2 oz. package chocolate chips
2 tablespoons shortening
1 14 oz. package Kraft caramels
5 tablespoons butter or margarine
2 tablespoons water
1 cup coarsely chopped peanuts

Melt chocolate chips and shortening over hot water. Stir until chips melt and mixture is smooth. Remove from heat. Pour half of the melted chocolate into an 8″ foil-lined square pan; spread evenly. Refrigerate until firm (about 15 minutes). Return remaining chocolate mixture to low heat. In another pan combine over boiling water the caramels, butter and water. Stir until caramels melt and mixture is smooth. Stir in nuts until well blended. Pour into the chocolate lined pan. Spread evenly. Refrigerate until tacky, about 15 minutes. Top with remaining melted chocolate; spread evenly over caramel filling. Return to refrigerator and chill until firm (about 1 hour). Cut into 1 x 2″ rectangles and refrigerate. Makes about 2-1/2 dozen candies.