Combine evaporated milk, sugar, butter and salt in saucepan. Boil 5 minutes, stirring constantly. Remove from heat. Stir in marshmallow creme, peanut-butter-and-milk-chocolate morsels. Divide mixture between two 8 x 8 x 2-inch square baking pans lined with foil. Chill 15 minutes. Melt chocolate; cool slightly. Spread half of chocolate on top of each pan. Sprinkle each with 1 tablespoon finely chopped peanuts. Chill until firm. Cut each pan into 64 squares. Store in airtight container in refrigerator for up to 3 weeks. Makes 128 pieces.