30 minutes total
10" x 15" jelly roll pan
1-1/2 cups all purpose flour
1-1/2 cups quick-cooking oats
1-1/2 cups chopped salted peanuts
3/4 cup packed brown sugar
1 teaspoon baking soda
3/4 cup margarine or butter, softened
1 jar (7 ounces) marshmallow creme
2/3 cup caramel ice-cream topping
Mix flour, oats, peanuts, brown sugar, baking soda and egg in large bowl. Stir in margarine with fork until mixture is crumbly. Reserve about 1-1/2 cups crumbly mixture. Press remaining crumbly mixture evenly in ungreased jelly roll pan. Bake 10 minutes.
Spoon marshmallow creme onto hot baked layer; let stand 1 minutes. Spread over baked layer. Drizzle ice-cream topping over marshmallow creme. Sprinkle reserved crumbly mixture over top. Bake about 20 minutes or until golden brown. Loosen edges from sides of pan. Cut while warm.