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

Knead together the marshmallow creme and powdered sugar. Shape into small fingers (approximately 2 x 1/2 inch rolls). Put on waxed paper on cookie sheet and freeze.

Melt caramels with water over double boiler (I melted caramels in microwave). Dip cream fingers in caramel mixture and then roll in chopped peanuts. Freeze until set and then refrigerate.