"The Ladyfinger Specialist Since 1901"

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6 ounces semi-sweet baking chocolate, coarsely chopped

1 3/4 cups marshmallow creme, divided

1/4 cup crunchy peanut butter

3/4 cup chopped unsalted peanuts, divided

dash of salt

2 packages (3 ounces each) ladyfingers

Lightly spray bottom and sides of 8" x 8" square baking pan with vegetable cooking spray. Cover bottom of pan with a single layer of 21 ladyfinger halves; spread with half of the chocolate. Repeat another layer of ladyfinger halves, placing these at right angles to previous layer (first layer going north and south, second layer east and west). With palm of hand, press ladyfingers in place. Spread remaining chocolate on top, then sprinkle with remaining peanuts. Cover and chill overnight before cutting into 9 squares. Wrap and freeze remaining ladyfingers for another use.

Make marshmallow sauce by whisking 3/4 cup marshmallow creme and the water or milk until smooth. Divide sauce among serving plates, spreading with back of spoon to form a 4" or 5" puddle. Place truffle squares on top of sauce.