7 oz. jar marshmallow creme
2 1/4 c. powdered sugar
17 oz. 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 with water in double boiler over hot water. Dip creme fingers in caramel mixture and then roll in chopped nuts. Freeze until set and then refrigerate.