Combine first 6 ingredients in small mixer bowl. Beat at low speed until mixture resembles coarse crumbs (1-2 minutes). Stir ¼ c. chopped peanuts by hand. Reserve ¾ c. crumb mixture; set aside. Press remaining crumb mixture into bottom of greased and floured 8 inch square baking pan. Bake for 12-17 minutes or until lightly brown. Spread caramel topping evenly over hot, partially baked crust. Sprinkle with ½ c. peanuts, marshmallows and chocolate chips. Crumble reserved crumb mixture over chocolate chips. Continue baking for 20-25 minutes or until crumb mixture is lightly browned. Refrigerate until firm (at least 1 hour).