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

1. Heat the oven to 350 degrees.

2. Stir chopped peanuts, flour, oats, brown sugar, baking soda, salt and egg in a large bowl. Stir in butter with a fork until mixture is crumbly. Press in an ungreased rectangular pan, 13x9x2 inches. Bake 10 minutes.

3. Spoon marshmallow creme over hot layer. Let stand 1 minute; spread evenly. Drizzle topping over creme; sprinkle with 1 1/2 cups of peanuts.

4. 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. Makes 24 bars.