Preparation

• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Place grahams in single layer on bottom of prepared pan, cutting as necessary to fit. Coarsely crush trimmed pieces; reserve for later use.
• Microwave half of the chocolate and 1/4 cup peanut butter in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Spread chocolate mixture evenly over grahams in pan; freeze 10 min.
• Bring sugar, butter and 1/4 cup (4 Tbsp.) evaporated milk to boil in small saucepan on medium-low heat, stirring occasionally. Boil 6 min. without stirring. Remove pan from heat. Add marshmallow creme, vanilla and 1/4 cup of the remaining peanut butter; stir until marshmallow creme is completely melted and mixture is well blended. Pour over chocolate-covered grahams; spread with spatula if necessary to completely cover grahams. Freeze 10 min.
• Microwave caramels and remaining milk in microwaveable bowl 1-1/2 to 2 min. or until caramels are completely melted and mixture is well blended, stirring after each minute. Pour over marshmallow creme mixture in pan; spread to completely cover marshmallow creme layer.
• Top with peanuts; gently press peanuts into caramel mixture with back of spoon. Freeze 10 min.
• Microwave remaining chocolate and peanut butter in microwaveable bowl 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Pour over peanut layer in pan; spread to completely cover peanut layer. Top with reserved crushed grahams.
• Freeze 15 to 20 min. before cutting into bars to serve.