5 graham crackers, broken into squares
1/2 cup sugar
1 cup light corn syrup
1 cup (6-ounces) semisweet chocolate chips
1 cup cream peanut butter
1 cup dry roasted peanuts
Line bottom of 8-inch square baking pan with graham cracker squares, cutting to fit as necessary.
In 2-quart saucepan, stir together sugar and corn syrup. Bring mixture to a boil; cook for 3 minutes. Remove from heat.
Stir in chocolate chips, peanut butter and peanuts. Pour over cracker; spread carefully. Cover and refrigerate until firm. Cut into 2-inch squares. Store in refrigerator.
Makes 16 squares.