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Preheat your oven to 350 degrees F. Line a 13×9 inch 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 - 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.
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Melt the Candiquik according to package directions until smooth.
Using a sharp knife sprayed with cooking spray, cut the brownies
into 1-2 inches 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.
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