Preheat oven to 350°F.

Prepare brownies as directed on the package and bake as time specified for baking dish size, checking back after 10 minutes and inserting toothpick in the center to check for doneness.

Once brownies are cooked thoroughly, set brownies aside and let it cool completely. (The brownies should still be in the baking dish.)

Get a medium-sized sauce pan and turn the heat of the stove to medium-high. Put the peanut butter in and stir until it melts and bubbles a bit.

Next, put the white chocolate chips with the melted peanut butter and stir continuously. (If the peanut butter bubbles too much, turn down the heat.)

When the white chocolate is almost completely melted, put the Rice Krispies in and stir until well mixed.

Once the peanut butter, white chocolate, and Rice Krispies are done, set it aside.

Get the chocolate fudge and spread it on the brownies, completely covering the top. Next, get half of the total amount of semi-crushed peanuts and distribute it evenly on top of the fudge. After, take the sauce pan with the toppings and spread it all evenly on the brownies.

Finally, take the remaining semi-crushed peanuts and distribute it evenly across the brownies. If desired, take the remaining chocolate fudge and drizzle it across the brownies, starting from one corner and in a zigzag motion, drizzle it to the opposite corner and continue this until you put the amount of fudge you desire.

Set brownies in the freezer until it cools completely. (If you cut the brownies right away, the fudge and toppings will come out of place and the brownies will become a mess.) Cut in desired square sizes and serve. Enjoy!