5 caramel squares

1/4 cup milk

1 teaspoon peanut butter

1 tablespoon corn syrup

1/2 teaspoon vanilla

1/2 teaspoon salt

1 1/4 cups powdered sugar

20 caramel squares

1 tablespoon water

2 cups dry roasted peanuts (slightly crushed)

Combine the first six ingredients in a sauce pan. Cook over low heat

until the caramel has melted and stirs smooth. Add 3/4 cup powdered

sugar and stir to mix in. Reserve the remaining sugar.

Turn heat to medium high. Using a candy thermometer, cook caramel

mixture until exactly 230F while stirring often. Remove from heat,

let cool for a few minutes, and add remaining powdered sugar. Use

a hand mixer to beat in the sugar for a couple minutes. Let candy

cool for 20 minutes. Divide candy into eight equal pieces and form

each into 4 inch logs. Place on wax paper and let cool for one hour.

In a double boiler, add remaining caramels and water. Melt until

smooth. Remove from heat, but keep hot water under the caramel so

it doesn’t firm up. Use a pastry brush to coat one of the logs with

hot caramel. Roll in peanuts in a shallow dish. If any spots are

not completely covered in peanuts, apply more caramel and stick

back in peanuts. Repeat with the remaining logs.

Allow to cool completely before eating.