Nutty Caramel Crunch

For Base: Butter a 13- x 9-inch baking pan. Stir together the crumbs and butter in a large bowl until well blended.

Spread the mixture into the prepared pan and smooth the top. Refrigerate for at least 3 hours or until firm.

For Caramel Topping: Bring the butter, condensed milk, corn syrup and brown sugar to a boil in a medium saucepan over low heat. Cook, stirring constantly until the mixture has thickened.

Remove from the heat and stir in the chocolate. Use a thin metal spatula to spread the topping over the prepared base. Sprinkle with the nuts. Set aside to cool completely.

Refrigerate for 6 hours. Cut into squares to serve.