Preheat oven to 350 degrees F. Line a 13 x 9 inch baking pan with foil and spray lightly with cooking spray.
Prepare brownie mix according to package directions mixing together the brownies mix, water, oil and eggs and pour into the prepared pan. Bake for 24 minutes or until a toothpick inserted in the center comes out clean.
Cool the brownies completely.
In a medium bowl combine the marshmallow creme and peanut butter with a hand mixer until blended.
Spread the mixture on top of the cooled brownies in an even layer.
Unwrap the caramels and microwave in a medium bowl with 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 marshmallow 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.
Melt the almond bark according to package directions until smooth. (If using chocolate chips melt in a microwave at 15 second intervals stirring after each time until smooth. Using a sharp knife sprayed with cooking spray, cut the brownies into 1-2 inch 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.