Chocolate Caramel Peanut Cookie Bars

• 1/2 cup butter, divided
• 8 graham crackers, finely crushed (about 1-1/3 cups)
• 3/4 cup plus 2 Tbsp. sugar, divided
• 1/4 cup canned evaporated milk
• 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
• 3/4 cup creamy peanut butter
• 1 tsp. vanilla
• 1 cup PLANTERS Lightly Salted Dry Roasted Peanut, coarsely chopped Rite Aid Buy 1 Get 1 Free thru 02/06
• 40 KRAFT Caramels
• 2 Tbsp. water
• 3 oz. BAKER'S Semi-Sweet Chocolate
• 3 oz. BAKER'S White Chocolate

1. Heat oven to 350 degrees F.
2. Melt 1/4 cup butter; mix with graham crumbs and 2 Tbsp.
3. sugar until blended.
4. Press onto bottom of 13x9-inch pan.
5. Bake 10 min.
6. Meanwhile, bring milk, remaining butter and sugar to boil in medium saucepan on medium-high heat, stirring frequently.
7. Cook on medium heat 4 min., stirring constantly.
8. Remove from heat.
9. Immediately add marshmallow creme, peanut butter and vanilla; stir until peanut butter is melted and mixture is blended.
10. Spread over crust.
11. Sprinkle with nuts; gently press to adhere.
12. Refrigerate 15 min.
13. Place caramels and water in medium microwaveable bowl.
14. Microwave on HIGH 1 min.
15. ; stir.
16. Microwave an additional 1 to 1-1/2 min.
17. or until caramels are completely melted, stirring every 30 sec.
18. Spread over nut layer.
19. Refrigerate 10 min.
20. Microwave semi-sweet and white chocolates in microwaveable bowl on HIGH 1-1/2 to 2 min.
21. or until completely melted, stirring every 30 sec.
22. Pour over caramel layer; spread to form even layer.
23. Refrigerate 1 hour or until firm.

butter, crackers, sugar, milk, jetpuffed marshmallow creme, peanut butter, vanilla, peanut, caramels, water, chocolate, s white chocolate

Taken from www.kraftrecipes.com/recipes/chocolate-caramel-peanut-cookie-bars-155924.aspx (may not work)