1
: Combine wafer crumbs, sugar, butter and 1/4 cup peanuts. Press into bottom of an 8” (2 L) baking pan.
2
: Melt corn syrup and butter over medium heat. Stir in Eagle Brand and bring to a boil, stirring constantly. Continue to boil over medium heat for about 5 minutes stirring constantly until thickened and light caramel in colour. Cool for 5 minutes.
3
: Spread caramel over chocolate wafer base; chill for 20 minutes. Spread melted chocolate chips over caramel layer and sprinkle with 1/3 cups peanuts. Chill until set. Cut into bars.