Cake layer:
2 sticks butter
1/3 cup Hershey's Cocoa
2 cups sugar
4 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon vanilla

Second layer:
1 1/4 cups Skippy Chunky Peanut Butter

Third Layer (The genius frosting):
1 stick butter
1/4 cup Hershey's Cocoa
1/3 cup whole milk
8 large marshmallows
1/2 teaspoon salt
1 teaspoon vanilla
1 16 oz. box powdered sugar, sifted

Fourth Layer:
Mrs. Richardson's Butterscotch Caramel Sauce, heated
Chopped toasted almonds

Directions
Preheat oven to 350

Grease a 13x9 pan with butter. Make the first layer.... melt the butter and cocoa together in a saucepan, stirring constantly. Remove from the heat and let cool for five minutes.. Blend in the sugar, eggs, and vanilla. Add the flour and salt and mix until no big lumps. Pour into the greased pan and bake for 20-30 minutes. Do not over bake.  Remove from oven and spread peanut butter evenly over the top and cool in refrigerator. Meanwhile, in a saucepan, melt the butter, cocoa and milk, vanilla and salt. Add the marshmallows and stir constantly until they are completely melted.  Now beat in the powdered sugar a cup at a time until it's totally smooth. Spread this beautiful, thick, chewy frosting over the cooled brownies/peanut butter and cool for 10 minutes. Drizzle the caramel sauce over and then sprinkle with nuts. Keep in a cool, dry place.