Ingredients

Crust:
4 cups graham cracker crumbs
1 cup dry roasted peanuts finely processed
1 1/2 cups butter melted
1/2 cup sugar
Cooking spray

Middle: 1 14 oz. bag of craft caramels.
1/4 cup milk
2 tablespoons butter

Topping:
1/2 cup butter
1/2 cup milk
3 tablespoons unsweetened cocoa powder
2 cups sugar
1/2 cup extra crunchy peanut butter
2 teaspoons good vanilla
5 cups rice cereal

Instructions

Preheat oven to 325 F.
In a large jelly roll pan 18x12x1
Coat with cooking spray. In a large bowl mix together all of the ingredients for the crust. Press crust firmly and evenly into bottom of pan. Bake crust in oven for 8-10 minutes. Remove from oven.
In a medium size sauce pan on med heat combine caramels, milk, and butter. Keep stirring until melted.
Pour caramel mixture over crust and spread with a rubber spatula to cover entire crust.
In a large pot combine butter, milk, cocoa, and sugar. Bring to a boil that you cannot stir down. At that point start timing. Boil for 1 1/2 minutes. Remove from heat. Add peanut butter and vanilla; stir until peanut butter is melted. Add rice cereal, stir until combined. Spread evenly over caramel. Let cool and refrigerate for at least an hour.
With a sharp knife, cut into 18 large or 36 smaller pieces. "Oh My Gosh!"

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