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Immediately sprinkle mini marshmallows evenly over the hot brownie surface.
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Return pan to the oven for 2–3 minutes, just until the marshmallows puff and become soft but are not completely browned.
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Take the pan out and gently spread the melted marshmallow into an even layer with a greased spatula.
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Let cool while you make the peanut‑butter layer.
3. Mix the Peanut‑Butter Layer
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In a saucepan or microwave‑safe bowl, gently melt peanut butter and butter together until smooth.
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Whisk in powdered sugar, vanilla, and a pinch of salt until thick and creamy.
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Spread this mixture over the cooled marshmallow layer, using an offset spatula to get all the way to the edges. Refrigerate 15–20 minutes to firm slightly.
4. Make the Chocolate Topping
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Place chocolate chips in a heat‑safe bowl.
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Heat cream in a small saucepan just until steaming and small bubbles appear around the edges.
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Pour hot cream over chocolate and let sit 2–3 minutes, then stir until smooth and glossy. (If using cream plus peanut butter, stir the peanut butter into the hot cream before pouring over chocolate.)
5. Finish and Chill
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Pour chocolate ganache over the peanut‑butter layer, tilting the pan to cover evenly.
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While the chocolate is still soft, scatter chopped caramels, peanut‑butter candies, and extra chocolate chips over the top, pressing lightly so they stick.
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Chill the pan at least 2 hours, or until the chocolate topping is set and the layers are firm.
6. Slice and Serve
Use a sharp knife warmed under hot water and wiped dry between cuts to slice clean squares, showing all the layers. Serve slightly chilled for neat edges or closer to room temperature for the soft, gooey look in your photo.
Tips, Variations, and Storage
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For even fudgier bars, under‑bake the brownie layer slightly.
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Add chopped nuts to the brownie batter for extra crunch.
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Swap peanut butter for almond or hazelnut spread if you prefer.
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Store bars covered in the refrigerator for up to 5 days; they also freeze well, tightly wrapped, for about 2 months.
