Chop 4 squares chocolate and set aside.
Mix melted margarine with cookie crumbs
Press into bottom of foiled lined 9 inch square pan Top with caramel topping.
Pour milk into medium bowl Add pudding Beat with wisk 1 to 2 minutes. Let stand 5 minutes Fold in whipped topping chopped chocolate and peanuts Spread over caramel topping and freeze four hours.
Melt remaining chocolate with 3 tablespoons margarine Spread over pudding Chocolate hardens immediately Lift desert from pan using foil handles Cut into 18 bars..
Originally Submitted
6/26/2018
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