Chocolate Caramel Bars

1 (8 oz.) pkg. Baker's semi-sweet chocolate
1/4 c. margarine, melted
1 c. chocolate cookie crumbs
1/2 c. caramel topping
1/2 c. milk
1 (4 serving size) pkg. Jello vanilla flavor instant pudding and pie filling
3 1/2 c. (8 oz.) Cool Whip whipped topping, thawed
3/4 c. peanuts, chopped
3 tbsp. Margarine

Chop 4 squares chocolate; set aside. Mix melted margarine with cookie crumbs. Press into bottom of foil-lined 9 inch square pan. Top with caramel topping. 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 margarine. Spread over pudding. Chocolate hardens immediately. Lift dessert from pan using "foil" handles. Cut into 18 bars.

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