Tri-Level Caramel Bars

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

Lightly spray a 9x13-inch pan with nonstick cooking spray; set aside.
In a small saucepan melt 1/2 cup butter. In a large bowl, mix the melted
butter, powdered sugar, graham cracker crumbs, peanut butter and 1 cup of the
chopped nuts. Transfer mixture to the prepared pan, pressing down and
smoothing surface with a square of wax paper. Refrigerate while preparing
topping.
In a large saucepan set over low heat, melt the caramels and milk,
stirring frequently until mixture is melted and smooth. Pour over crust.
Melt chocolate with remaining butter in large saucepan over low
heat, stirring frequently until melted and smooth. Spread over caramel layer.
Immediately sprinkle with remaining nuts. Refrigerate at least 1 hour. Cut
into 36 bars. Store in covered containers between layers of wax paper.
Makes 36 small bars.

Source: "No-Bake Cookies" by Camilla V. Saulsbury (Cumberland House,
$16.95)

Sandy U.

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