I seen this recipe on pinterest and I knew I was in trouble. I figure if I don't have candy bars laying around the house I wont eat them. WELL when the craving arrives and I have all the stuff for this recipe around the house then I AM IN TROUBLE!! But a girls gotta do what a girls gotta do to satisfy those crazy cravings right. I mean there is a reason we have cravings...our body just needs things once in a while (unless you are me then its most of the time). I know you people who are better than me can solve your cravings with healthier things but I am one of those weak people who cant deny myself from chocolate I mean I try to be good but I figure I deserve treats once in awhile. Kudos to you if you are stronger than me ;)
1 box brownie mix, plus ingredients on back of box
1 jar marshmallow fluff
1 cup smooth peanut butter
1 pkg. caramels, unwrapped
1 Tbsp heavy cream
1 & 1/4 cup dry roasted peanuts
1/2 pkg chocolate Candiquik or milk chocolate almond bark
Preheat your oven to 350 degrees F. 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 until a toothpick inserted in the center comes out clean per the directions on the package. Cool the brownies completely.
In a medium bowl, combine the marshmallow fluff and the smooth peanut butter with a rubber spatula or hand mixer until blended. Spread the fluff mixture on top of the cooled brownies in an even layer.
Microwave the unwrapped caramels in a medium bowl with a splash of heavy 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 nougat layer evenly. Immediately sprinkle on the peanuts and press them gently into the caramel. Pop the brownies in the fridge for about 30 minutes to set.
Melt the milk chocolate almond bark according to package directions until smooth. Using 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-lined baking sheet to set. Repeat until all the bites have been coated.
Store the bites airtight, at room temperature, up to 2 days