Line an 8-inch square pan with aluminum foil. Set aside.

In a large saucepan over medium heat, combine the marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, then reduce heat and cook for 5 minutes, stirring constantly and vigorously.

Remove from heat and add the peanut butter chips. Stir until the chips are melted and the mixture is smooth. Stir in the vanilla.

Pour into the prepared pan and smooth the top. Sprinkle the chopped peanuts over top, pressing down lightly so the nuts adhere to the fudge. Chill in refrigerator for 2 hours, or until firm.