Mix sugar into crumbs. Add butter and mix well, then press into the bottom of a 9x13 pan.
I do not put the chopped peanuts on top until we are ready to serve. This recipe is a great one to make ahead of time (like the day before) to share. If you refrigerate this overnight with the peanuts on top, they will get mushy - not good!
This recipe can easily be divided in half for a 9x9 square pan, if you are not serving a huge crowd - and it's great for summer, since your oven will only be on for a short while.
If you choose to add peanut butter to the crust, mix in about 1/2 cup or so, then refrigerate before adding the pudding - then you will not have to turn on the oven at all :)