Chocolate Peanut Truffle Squares

1/2 cup heavy cream

6 oz semi sweet baking chocolate, coarsely chopped

1 3/4 cups marshmallow creme, divided

1/4 cup crunchy peanut butter

3/4 cup chopped unsalted peanuts, divided

2 pkgs (3 oz each) ladyfingers

2 tbsp milk or water

Bring heavy cream to a boil. Add chocolate; stir until melted. Chill

about 20 minutes or until cool to the touch. Blend in 1 cup of the

marshmallow creme, peanut butter, 1/2 cup of the peanuts. Lightly spray

bottom and sides of 8"x8" square baking pan with vegetable cooking spray.

Cover bottom of pan with a single layer of 21 ladyfinger halves; spread with

half of the chocolate. Repeat another layer of ladyfinger halves, placing these

at right angles to previous layer. With palm of hand, press ladyfingers in place.

Spread remaining chocolate on tip, then sprinkle with remaining peanuts. Cover

and chill overnight before cutting into 9 squares. Make marshmallow sauce by

whisking 3/4 cup marshmallow creme and the milk until smooth. Divide sauce

among serving plates, spreading with back of spoon, to form a 4" to 5" puddle.

Place truffle squares on top of sauce.