Preheat oven to 350 degrees. Spray an 8x8 square baking pan with non-stick cooking spray. Line the bottom of the pan with parchment paper and then spray the parchment with non-stick cooking spray.
In a microwave safe bowl, add in the butter and milk chocolate chips. Microwave for 1 minute. Stir with a spatula. Microwave 30 seconds and stir again. The chocolate should be melted and completely smooth. Let cool for 10 minutes.
Add in the granulated and brown sugar, eggs, and vanilla. Using a hand mixer, mix for 2 minutes until the mixture turns pale and becomes thick, light, and fluffy.
Add in the cocoa powder and flour and mix on low until almost incorporated. Turn up to medium and beat for about 30 seconds.
Pour and spread evenly in the baking pan. Place 8 SNICKERS® Minis in the batter.
Place in the oven and bake for 35 minutes or until done.
Once done, remove from oven and add 8 SNICKERS® Minis on top of the first set of candy bars. Let the brownies cool completely. You can place it in the fridge to cool down faster.
In a mixing bowl, add in the caramel bits and heavy cream. Microwave for 1 minute. Stir until the cream is incorporated into the caramel.
Microwave for an additional 40 seconds. Stir until the caramel is smooth.
Add in half of the peanuts and stir.
Pour the caramel on top of the chilled brownies and smooth out.
Place back in the fridge to cool.
In a microwave-safe bowl, add in the heavy cream and milk chocolate chips. Place in the microwave for 30 seconds. Stir with a spatula. Place back in the microwave for another 30 seconds and stir. It should look like melted chocolate and completely smooth. Set aside and let cool until it thickens slightly.
Remove brownies from the fridge and spread the ganache over the caramel. Be sure to get all the edges and corners.
Place any sprinkles or decorations on top at this point.
Place back in the fridge to cool completely. It should take about an hour.