Preheat the oven to 350 degrees. Make the brownies according to the box. Add the water, eggs, and oil into the mix. Stir. Spread evenly in a 13x9 inch pan. Cook the brownies in the oven according to the directions (mine usually cook about 23 min), remove from oven and allow to cool completely.
When brownies are completely cooled, blend the marshmallow fluff and the peanut butter in a stand mixer or with a hand mixer. Spread the marshmallow and peanut butter mixture on top of the cooled brownies.
Microwave the caramels in a medium bowl with 1 Tbsp heavy cream for 1 minute. Stir the caramel and then heat for 30 second intervals until melted.
Drizzle the melted caramel over the marshmallow/peanut butter layer and carefully spread to cover evenly.
Immediately sprinkle on the peanuts and press them gently into the caramel.
Put the brownies in the fridge for about 30 minutes to set or in the freezer for about 20 minutes. Either way works.
Melt the chocolate in the microwave in 45 second intervals until melted and smooth. Using a sharp knife, cut the brownies into bite-sized squares. Dip the tops of the brownie squares in the melted chocolate, allowing excess to drip down the sides. You can also just spoon the chocolate onto the brownies if you don’t want to dip them. Place on a foil-lined baking sheet to set.