Prepare brownie mix according to manufacturer's instructions. Prepare half sheet trays with extender collars and treat with pan spray. Deposit 3 lb. filling into the half sheets, bake until set and cooled completely. Place 50% heavy cream in a pan and bring to a boil, pour hot cream over 100% ruby chocolate. Mix until chocolate is completely melted, mixing in some food coloring if desired. Mix in 50% salted whole roasted peanuts and 37.5% mini marshmallows. Spread prepared mixture over cooled brownies, place in cooler overnight. The next day, unmold, drizzle with melted white coating chocolate, and cut to desired size.
If ruby chocolate is unavailable in your area, you can substitute using a combination of white* and dark* chocolates with the Chefmaster Princess Pink food coloring. For the ganache, substitute 25.6 ounces white chocolate and 6.4 ounces dark chocolate for the ruby chocolate and follow the directions above being sure to use a good amount of the food coloring.
White Chocolate, Mousse, Cherry, Fruit Bit, Icing Fruit