Preheat your oven to 350°F (175°C). Follow the instructions on your brownie mix package to combine ingredients, then pour the batter into a greased 9x9-inch baking pan. Bake for 25-30 minutes until a toothpick inserted comes out with a few moist crumbs. Allow brownies to cool completely in the pan on a wire rack.

In a mixing bowl, combine 1 cup of marshmallow fluff with 1/2 cup of creamy peanut butter. Microwave the mixture for about 15-20 seconds to soften it, then stir until fully combined and smooth. Spread the nougat layer over the cooled brownies.

Mix 1 cup of caramel bits with 2 tablespoons of milk in a microwave-safe bowl. Microwave for 1 minute, then stir vigorously until melted and smooth. Pour the caramel over the nougat layer, spreading it evenly.

Sprinkle 1 cup of dry roasted peanuts over the caramel layer, gently pressing them in to ensure they stick.

Combine 1 cup of chocolate chips with 1/4 cup of peanut butter or almond butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring until melted and smooth. Pour this chocolate over the peanut layer, spreading it evenly.

Allow brownies to set at room temperature for at least 1 hour or refrigerate for 30 minutes. Cut into squares to serve.