Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or foil.
In a large bowl, mix brownie according to the package directions. (Brownie mix, water, oil, apple sauce, and egg) Don't over-mix or the brownies will be tough.
Pour into your prepared 9x13-inch baking pan and smooth evenly in the pan.
Bake 20 to 22 minutes or until done.
Allow the brownies to cool completely (at least 30 minutes) before proceeding with the remaining recipe.
In a medium bowl, combine the marshmallow creme and peanut butter. Blend by hand or with a mixer until smooth.
Spread the mixture on top of the cooled brownies in an even layer.
Unwrap the caramels. Microwave in a medium bowl with heavy cream for 1 minute. Stir, then heat for an additional 30 seconds. Stir until melted and smooth.
Evenly spread the melted caramels over the peanut butter mixture. Immediately sprinkle the peanuts over the caramel and press them into the caramel. Work quickly before the caramel cools.
Melt the chocolate at 30-second increments in the microwave stirring after every 30 seconds until smooth. Drizzle the chocolate over the peanuts. Using an offset spatula spread the chocolate into an even layer.
Allow the chocolate to cool and set before cutting.