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1
Preheat the oven to 300 degrees F. Butter the sides and bottom of a 9-by-13-inch baking pan or spray it with nonstick cooking spray.
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2
In a large bowl, stir together the graham cracker crumbs and brown sugar.
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3
Add the butter.
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4
Use your hands to combine the mixture, then turn it out into the prepared pan.
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5
Using your hands, press the crust into an even layer along the bottom and up the sides of the pan.
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6
Use the bottom of a measuring cup to create a perfectly even crust.
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7
Bake the crust for 10 to 15 minutes, or until the crust is golden brown.
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8
Remove the pan from the oven and place on a cooling rack.
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9
In a large heatproof bowl, toss the chocolates together.
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10
Drizzle the corn syrup over the chocolate and set aside.
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11
In a medium saucepan, bring the cream just to a boil.
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12
Remove from the heat and pour the cream over the chocolate mixture.
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13
Let stand for 2 to 3 minutes.
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14
Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture in a circle until completely smooth.
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15
Fold in the marshmallows and the whole peanuts.
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16
Pour the mixture into the prepared pan and use an offset spatula to spread it as evenly as possible.
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17
Sprinkle the top with the chopped peanuts.
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18
Refrigerate for at least 3 hours, or until set.
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19
Cut into squares and serve.
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20
The bars will keep in the refrigerator, tightly covered, for up to 3 days.
