12 ounces semisweet chocolate chips 2 tablespoons vegetable shortening 14 ounces caramel candy 1/4 cup butter or margarine -- plus 1 tablespoon 1 cup salted peanuts -- coarsely chopped
Combine chocolate chips and shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts.
Pour half of chocolate mixture into a greased 8-inch square pan, spreading to edges of pan. Return chocolate mixture to low heat. Chill mixture in pan about 15 minutes or until firm.
Combine caramels and butter in a heavy saucepan over low heat; cook, stirring occasionally, until caramels melt. Stir in peanuts. Spoon mixture evenly over chocolate layer, and spread to edges of pan.
Chill about 15 minutes or until partially cool. Pour remaining chocolate mixture evenly over caramel filling.
Chill 8 hours. Let sit at room temperature 5 minutes; cut into squares. Serve immediately.
Yield: about 36 bars