5 ounces milk chocolate, chopped
2 1/2 tablespoons butter
1 cup +2 tablespoons crunchy peanut butter
1 teaspoon vanilla extract
1/3 cup graham cracker crumbs
10.5 ounces miniature marshmallows
3/4 cup honey roasted peanuts
1/2 cup toffee bits
3/4 cup honey roasted peanuts
8 ounces chocolate candy coating

Line 8 inch square baking pan with plastic wrap, allowing wrap to hang over sides of pan. Melt chocolate and butter together, stirring till smooth. Add peanut butter and vanilla and stir to combine. Combine 1/3 cup chocolate mixture with graham cracker crumbs. Press onto bottom of prepared pan. Combine remaining chocolate mixture with marshmallows, peanuts and toffee bits, making sure to completely coat marshmallows. Pour mixture into pan and press down gently. Top evenly with remaining peanuts, pressing down gently. Cover with plastic wrap and freeze 2 hours. Remove from pan, using plastic wrap as handles. Invert onto cutting board and spread melted candy coating over the bottom crust. Allow to set at room temperature. Once set, invert candy and cut into 4x1 inch bars using serrated knife.