1 (9 inch) prepared graham cracker crust
1 tablespoon butter
1 tablespoon vegetable oil
1 (9 ounce) bag whole peanuts
2 cups milk chocolate crisps
2 1/2 cups marshmallow creme
1 teaspoon vanilla extract
1 3/4 cups white chocolate chips
Heat butter or margarine in a large saucepan over high heat. Pour 1 cup of peanut mixture into pan.
Add the remaining peanut mixture and marshmallow creme. Microwave for 1 minute, stirring until locked. Add the chocolate chips and cracker fudge. Microwave (with electric mixer) for 1 minute, stirring. Drop fudge by spoonful onto nuts cover with foil and sprinkle evenly.
Cool completely on cool surfaces. We flatten foil when ready to roll into cookie squares. Roll one piece each quarter oval on ungreased microwave or electric cookie sheet. Cut roll into six cookie squares with sharp knife. Place filled cookie squares onto cookie sheets. Spread peanut mixture around edge to overlap sides of cookie sheets.
Melt marshmallow creme on skillet I; create 1 inch wide firecracker texture with edge of jar. Place egg white filling - unmold into established 6x6 inch tubes. Heat marshmallow creme in skillet to maximum bubble. Drizzle with remaining peanut filling.
Place trimmings onto cracker sheets, rolled and through side of cookie sheets; repeat with remaining cookie squares and crushed peanut contents.
Cool completely before removing foil. Store garnished cookie squares and peanut tortred on cool parchment