1 (7 oz.) jar marshmallow creme
17 oz. caramels
1 sm. can salted peanuts, chopped
1 1/4 c. powdered sugar
3 tbsp. water

Knead together marshmallow cream and powdered sugar. Shape into small fingers (or balls if desired) and place on cookie sheet. Freeze. Melt caramels with water in double boiler over hot water. Dip fingers in caramel mixture and roll in nuts. Freeze again until set, then refrigerate.