Preheat the oven to 350, and line a 9" square pan with foil, making sure it extends over the sides.
Place 20 NILLA wafers to the side, then take the rest and crumble them into a fine consistency. Using a blender makes quick work of this!
Melt 5 tablespoons butter either in microwave safe bowl or on the stove, and stir it into the NILLA wafer crumbs.
Press this mixture into the bottom of the foil lined baking pan, and bake for 10 minutes.
Once you remove the crust from the oven, take the remaining NILLA wafers and stand them around the sides of the pan with the top sides facing out, and then sprinkle the marshmallows over the crust.
Return it to the oven to bake for 3 to 5 more minutes - just until the marshmallows begin to puff.
Meanwhile, combine the peanut butter chips, honey and remaining butter into a microwave safe bowl. Cook on high for 1 minute and 15 seconds, or until the chips are completely melted and the mixture is well blended, stirring after 1 minute.
Add in the dry roasted peanuts and the cereal and mix well until the mixture is thoroughly blended.
Spoon the mixture over the marshmallows until the marshmallows are completely covered, and then refrigerate the whole thing for 2 hours.
Melt the white chocolate according to the instructions on the package, then drizzle it over the dessert. Let it stand until the chocolate is firm.
Use the foil handles to remove it from the pan and place it on a serving plate before cutting it into squares.