15 regular Campfire marshmallows
15 lollipop or popsicle sticks
11 oz caramel bits
3 Tablespoons heavy cream
1 cup salted roasted peanuts, chopped
6 oz chocolate almond bark
Line a medium-sized baking sheet with foil and spray with nonstick cooking spray. Set aside.
In a microwave-safe bowl, heat caramel and heavy cream, stopping to stir every 20 seconds until smooth.
In a separate microwave safe bowl, melt chocolate almond bark according to package directions.
Dip the top ¼ of each lollipop stick in melted chocolate, then insert into a marshmallow.
Dip each marshmallow into melted caramel, allowing excess to drip off.
Roll in chopped peanuts to coat and place on prepared baking sheet.
Drizzle candy bar pops with melted chocolate. Allow to set before serving.