1 c. chopped salted blanched peanuts
3/4 c. all-purpose flour
3/4 c. quick-cooking or regular oats
2/3 c. packed brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1/3 c. butter, softened
1 (7 oz.) jar marshmallow creme
1/3 c. caramel ice cream topping
1 c. salted blanched peanuts

Heat oven to 350 degrees. Stir chopped peanuts, flour, oats, brown sugar, baking soda, salt and egg in large bowl. Stir in butter until mixture is crumbly. Press in ungreased 9x13x2 inch rectangular pan. Bake 10 minutes.

Spoon marshmallow creme over hot layer. Let stand 1 minute; spread evenly. Drizzle topping over creme; sprinkle with 1 cup peanuts. Bake until golden brown, about 20 minutes. Let stand until cool, then loosen edges from side of pan with wet knife. Cut into 3 x 1 1/2 inch bars with wet knife.