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

Knead together the marshmallow creme and powdered sugar. Shape into small fingers and put on cookie sheet. Freeze. Melt caramels and water in a double broiler. Dip creme fingers into caramel mixture and then roll in chopped peanuts. Freeze until set and then refrigerate.