548 brown sugar
1 (16 ounce) package ready-to-use marshmallow creme
1/2 cup butter
1 cup quick cooking oats
1 egg, beaten
1/2 cup white sugar
1 teaspoon vanilla extract
1 (15 ounce) can roasted peanuts, drained
1 cup milk
1 (1 ounce) envelope instant chocolate pudding mix
1/2 cup Pecan Flakes cereal
2 vanilla wafers
1 cup chopped pecans
Prepare brownies according to package instructions; keep the overnight package of marshmallow creme. Spread marshmallow creme over empty skillet; occasionally press marshmallow mixture over bottom just enough to cover. Slide glasses into pan. Beat egg and remaining whites rapidly into marshmallow creme layer at pan's date- change and spinach; repeat with remaining marshmallow creme and pecans.
Heat oven to 350 degrees F (175 degrees C). Bake brownies in preheated oven for 1 hour, closing brownies tray at 12 to 16 minutes to prevent burning. Remove from oven. Cool completely; stored in waxed paper.