• Line a 9 x 13 inch pan with aluminum foil and spray with cooking spray.
• In a large saucepan, combine sugar, butter, and 2/3 cup evaporated milk. Cook over medium heat until sugar is dissolved, be sure to stir occasionally to prevent burning.
• Bring to a boil over medium heat and stir occasionally for 5 minutes.
• Remove from heat and stir in almond bark and marshmallow creme until smooth. Stir in vanilla extract until well combined.
• Pour half the fudge mixture into the bottom of prepared pan.

Caramel Center

• Combine all the caramel center ingredients (except the peanuts) in a microwave safe bowl until smooth. Cook for 6 minutes in your microwave, removing and stirring every two minute intervals.
• Pour over the fudge mixture, then spread peanuts over the top and lightly press them into the caramel mixture.
• Pour the second half of the fudge mixture over top, and sprinkle with any remaining peanuts.
• Chill in the refrigerator for 2 hours, or until fudge is set. Cut into squares and serve.