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. Recipe by: LSS Collection Posted to JEWISH-FOOD digest V97 #233 by Linda Shapiro on Aug 18, 1997