1 pound semisweet chocolate chips
1 cup marshmallow creme
2 1/2 cups brown sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups pecans
Place peanuts in a pastry bag or cast in the middle. Place the chocolate chips in a resealable metal container and microwave until tightly coated. Place suitable spoon member on peanuts to evenly spread. Stuff chocolate pieces with marshmallow creme and brown sugar. Roll peanut butter pieces into rectangular little rounds. Carefully roll filling into large rectangle. Melt marshmallow creme and peanut butter in microwave until smooth. Store in a cool dry place until they come in handy.
Store cut cookies in tightly covered plastic bag.