Instructions: ABOUT 4 HOURS BEFORE OR EARLY IN THE DAY:

BOTTOM LAYER: In a blender at medium speed or in a food processor with knife blade attached, blend chocolate wafers and 1/2 cup peanuts to fine crumbs.

In 11 x 7-inch metal baking pan, with hands, mix chocolate- crumb mixture with margarine til well blended; firmly press mixture onto bottom of pan.

Refrigerate to set crust.

MIDDLE LAYER: In large bowl, with hands, mix graham cracker crumbs, powdered sugar, peanut butter, vanilla, and 4 tbsp margarine til blended.

With hands, knead mixture til smooth. Pat peanut butter mixture evenly over chilled crust.

TOP LAYER: Sprinkle chocolate chips and chopped peanuts over peanut butter mixture. Cover with plastic wrap. With hands, firmly press down chocolate chips and chopped peanuts. Refrigerate, covered, for at least 3 hours.

When cold, cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Store refrigerated in tightly covered container. Also freezes well.

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