Caramel Bars

1 cup butter (2 sticks), melted, divided use
4 cups powdered sugar
1-1/2 cups graham cracker crumbs
1 -1/2 c ups peanut butter
1- 1/2 cups coarsely chopped roasted cashews or peanuts, divided
1 14-ounce package caramels (about 50 pieces), unwrapped
1/4 cup milk
11/3 cup milk chocolate or semisweet chocolate chips

  1. Lightly spray a 9- by 13-inch pan with nonstick cooking spray; set aside.
  2. In a small saucepan melt cup butter. In a large bowl, mix the melted butter, powdered sugar, graham cracker crumbs, peanut butter and 1 cup of the chopped nuts.
  3. Transfer mixture to the prepared pan, pressing down and smoothing surface with a square of wax paper. Refrigerate while preparing
  4. topping.
  5. In a large saucepan set over low heat, melt the caramels and milk, stirring frequently until mixture is melted and smooth. Pour over crust.
  6. Melt chocolate with remaining 1/2 cup butter in large saucepan over low heat, stirring frequently until melted and smooth. Spread over caramel layer.
  7. Immediately sprinkle with remaining nuts. Refrigerate at least 1 hour. Cut into 36 bars. Store in covered containers between layers of wax paper.

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