Make firm ball caramel, add fondant and marshmallow cream, mix well.

Pour into greased and floured pan – set in refrigerator til firm. Cut in ¾” strips.

Spread nuts on cookie sheet. Dip center strips in soft ball caramel and roll in nuts.

Lay closely together so they will hold their shape. Wrap in plastic and store. May also be dipped in chocolate after dipping in nuts.