1 (7 oz.) jar marshmallow creme
2 1/4 c. powdered sugar
1 (17 oz.) pkg. caramels
3 tbsp. water
1 lb. chopped salted peanuts

Knead marshmallow creme and powdered sugar until smooth and pliable and shape into small fingers about 2" long. Place on wax paper on cookie sheet and freeze. Meanwhile, melt caramels in double boiler with the 3 tablespoons water. Dip creme fingers into caramel mixture coating with fork, then roll in chopped peanuts, freeze until firm. Refrigerate.