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For the crust:
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1. Take the cup of peanuts and place them in a food processor or chopper and grind them up for about a minute. You don't want the peanuts to be a powder, but you do want them to be somewhat ground down with some of the peanut pieces still showing. Also, place your graham crackers in the food processor or chopper and process until it looks like grains of sand.
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2. In a small bowl, combine the ground graham crackers and peanuts and pour in the melted butter. And stir. Place in a greased 9-inch square pan and pat down.
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For the brownies:
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1. First, open all the candy bars and place them in a small bowl. Place the caramel pieces in a separate bowl along with the milk. Melt the caramel by placing it in the microwave for a minute at a time and continuously stirring until completely melted. Turn to the bowl of candy bars and begin to crush them with your fingers. You want the candy bars to be in small pieces.
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2. In a large bowl, combine the melted butter and sugar and stir with an electric mixer. Add the eggs one at a time, mixing after each one is added. Add the cocoa powder, salt, baking powder, espresso powder, both extracts (chocolate extract is optional), flour, and chocolate chips.
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3. On top of the graham cracker crust, add half of the brownie mixture and pour the caramel over. Add the candy bar pieces as well. Take the rest of the brownie mixture and pour it on top of the candy bars. You might want to take a back of a spoon and spread evenly. Lastly, take the toffee pieces and sprinkle on top of the last layer of brownie. Bake for 30 minutes and allow cooling before serving. These brownies will be very gooey and chocolaty. You might want to chug them with a cold glass of milk!
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(Basic brownie recipe adapted from King Arthur Flour brownie recipe.)
