1 pound semisweet bakers chocolate
2 tablespoons butter or margarine
1/2 cup creamy-style peanut butter
1/2 cup + 2 tablespoons powdered sugar
2 tablespoons butter or margarine, melted
1 1/2 cups coarsely chopped, lightly salted peanuts
8 ounces caramels
1 tablespoon whipping cream

Preparation Instructions:
1. Melt chocolate and 2 tablespoons butter over very low heat, stirring frequently.

2. Pour mixture into a nonstick 8 x 8 inch baking pan.

3. Mix together peanut butter, powdered sugar and 2 tablespoons melted butter until well blended.

4. Drop pieces of this mixture over the chocolate along with 1 cup chopped peanuts (reserve 1/2 cup). Press lightly into the chocolate.

5. Melt the caramels with the cream in a heavy saucepan over low heat. Spread over chocolate and peanut mixture.

6. Sprinkle the reserved chopped peanuts over caramel, pressing down lightly.

7. Refrigerate candy for 2 hours or until chocolate has hardened.

8. Cut into 1 inch squares. Place in bonbon-size baking papers.

9. Store candy in the refrigerator.