SNICKER BARS

SNICKER BARS 2 (12 oz.) bags milk chocolate chips 60 caramels 4 tbsp. water 4 tbsp. vegetable shortening 6 tbsp. butter 2 c. salted Spanish peanuts Line a cookie sheet with foil. Melt chips and shortening in a double boiler over low heat until smooth. Pour half into bottom of lined cookie sheet and put into refrigerator until hard, about 15 minutes. Put remaining chocolate mix back on water to keep smooth. Melt caramels, butter and water in a double boiler over boiling water until smooth. Stir in peanuts. Pour over hard chocolate on cookie sheet and put in refrigerator until tacky, about 15 minutes. Pour remaining chocolate mix over caramel mix and let set in refrigerator 1 hour before cutting