For the Filling:

  • 1/2 C unsalted butter
  • 7 oz jar marshmallow cream
  • 5 C powdered sugar
  • 1 tsp vanilla extract

For the Coating:

  • 2 bags (11 oz each) caramel bits
  • 2 Tbsp unsalted butter
  • 2 C salted, skinless peanuts – chopped


Make the Filling:

  1. Melt the butter and marshmallow cream in the microwave on high for about 45 seconds, until butter is fully melted
  2. In a large mixing bowl, combine melted butter and marshmallow to the powdered sugar and vanilla
  3. Cream together until just blended
  4. Drop onto a silpat or large piece of parchment paper
  5. Use your hands to knead the “dough” into a large ball
  6. Divide the ball into 6 equal portions
  7. Use your hands to roll each portion into a 7″ – 8″ log – the key is to keep it 1″ thick around
  8. Wrap each log in parchment paper and freeze 2 hours until firm

Make the Coating:

  1. Melt caramel bits and butter in an 11″ x 7″ x 2″ baking dish in the microwave on high for about 90 seconds, until smooth – the mixture will be thick, and the butter will separate from the caramel – that’s OK!
  2. Allow caramel to cool slightly
  3. Using your hands, combine the butter into the caramel
  4. Press the mixture into the bottom of the baking dish
  5. Score it into 6 equal portions
  6. To coat the marshmallow centers: unwrap the frozen log
  7. Using your hands, take one section of caramel and spread it over the center completely – it will feel like you’re working with play-doh
  8. Once the entire log is covered, press the chopped peanuts into the caramel
  9. Re-wrap in parchment paper and refrigerate
  10. Repeat for each log
  11. When ready to enjoy, slice each log into 1″ pieces