Peanut Rocky Road Bars

From Paula Deen. Cooking time is freezing/setting time.

• Ready In: 2 hrs 20 mins
• Serves: 16
• Yields: 16 bars

Ingredients

• 1 (5 ounce)  milk chocolate candy bars, chopped
• 2 1⁄2 tablespoons unsalted butter
• 1  cup chunky peanut butter
• 2  tablespoons chunky peanut butter
• 1  teaspoon vanilla extract
• 1⁄3 cup graham cracker crumbs
• 1 (10 1/2ounce) bag miniature marshmallows
• 1 1⁄2 cups  honey roasted peanuts, divided
• 1⁄2 cup  toffee pieces
• 0.5 (16 ounce) package  chocolate-flavored candy coating, melted

Directions

1. Line 8x8x2" bkaing pan with heavy duty plastic wrap, allowing plastic to hang over sides of pan. In a small bowl, combine chocolate and butter. Microwave on High, in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 minute total). Add peanut butter and vanilla, stirring to combine.
2. Combine 1/3 cup chocolate mixture with graham cracker crumbs. Press into bottom of prepared pan. Combine remaining chocolate mixture with marshmallows, 3/4 cup peanuts and toffee bits, being sure to completely coat marshmallows. Pour into pan, pressing down gently. Top evenly with remaining 3/4 cup peanuts, pressing down gently with hands. Cover with heavy duty plastic wrap; freeze for 2 hours. Remove from pan using plastic wrap as handles. Invert onto a cutting board. Spread melted candy coating evenly over candy. Allow chocolate to set at room temperature. Once chocolate is set, invert candy. Using serrated knife, cut into 4x1" bars.