1 box brownie mix, plus ingredients on back of box
1 jar marshmallow fluff
1 c smooth peanut butter
1 package Kraft caramels, unwrapped
1 T heavy cream
1 1/4 c dry roasted peanuts
1/2 package chocolate Candiquik or milk chocolate almond bark
Line a 13×9″ baking pan with foil and spray lightly with cooking spray. Prepare your brownie mix according to package directions and pour into the prepared pan. Bake according to package directions. Cool the brownies completely.
In a bowl, combine the marshmallow fluff and peanut butter. Spread the mixture on top of the cooled brownies in an even layer.
Microwave the caramels in a medium bowl with cream for 1 minute. Stir, then heat for an additional 30 seconds or until melted and smooth. Spread the caramel layer on top of the fluff layer evenly. Sprinkle on the peanuts and press them gently into the caramel. Place the brownies in the refrigerator until set.
Melt chocolate. Use a sharp knife sprayed with cooking spray, cut the brownies into 1″-2″ sized squares. Dip the tops of the squares in the melted chocolate, allowing excess to drip off. Place on a foil to set. Repeat until all the bites have been coated.
Store in airtight container, at room temperature
