1 (7 oz.) jar marshmallow cream, softened in microwave or set in warm water
1 tsp. vanilla
3 1/2 c. powdered sugar
1 lb. caramels
1 tbsp. cream
dry roasted peanuts

Cream the marshmallow cream and vanilla together. Blend in the powdered sugar. Begin blending with mixer, then work in with hands until all the sugar is blended in. Shape into rolls 1/2 x 1 1/2-inches long. Freeze rolls 2 to 3 hours until frozen hard. Melt the caramels with the cream. Dip rolls in caramel and then in chopped dry roasted peanuts. Lay out on a tray and freeze. After they are frozen, put into a large plastic bag and keep frozen until you need them.

One batch makes about 150 candy bars. Use one 16 ounce jar Fisher's dry roasted peanuts per every 25 bars.