In your stand mixer( be sure your bowl and whisk are clean) place your egg whites into the bowl.
Using the wire whisk attachment, add 2 tablespoons of sugar and mix on low speed just to dissolve the sugar - do not allow to become frothy, simply mix it enough to dissolve the sugar, turn off mixer.
Place the corn syrup and water in a small, heavy bottom pot with remaining 2/3 cups of sugar.
Set the pot over medium heat and stir to dissolve the sugar.
Using a pastry brush, wash the sides of the pot so that no sugar crystals remain.
Once the sugar is dissolved, stop stirring and bring to a boil.
Place a candy thermometer in the pot and cook until the sugar reaches 240°F .
When the sugar is close to reaching 240°F turn the stand mixer on medium high speed.
Whip the egg whites until they are frothy with soft peaks just beginning to form.
While the mixer is whipping, carefully pour the hot sugar into the egg whites in a steady stream.
Take great care to avoid hitting the beaters or hot sugar can splatter and burn.
Once all the hot sugar is added, allow the egg whites to whip fully until big and fluffy resembling marshmallow cream for another minute or two.
Remove bowl from mixer and fold in chopped Goo Goo Cluster pieces, set aside
Place chips in a medium size bowl.
Heat heavy cream to a simmer in a heavy bottom sauce pan, be sure not to boil
Pour heated cream over chocolate chips and let sit for 5 minutes; then stir until smooth and shiny, set aside.
Place sugar in a heavy bottom saucepan, then shake it so it lies in a even, flat layer.
Add the water to fully moisten the sugar.
Place the pot over medium heat and cook until the sugar dissolves and turns clear, a few minutes
Raise the heat to med high, and cook the caramel until it turns amber colored, about 10 minutes.
Turn the heat off and immediately add the heavy cream. Its okay if the caramel seizes up.
Add the butter and stir everything together until the caramel smooths out. If it's still clumpy, turn the heat back to medium, and gently stir for a few minutes until its smooth. When finished cooking , add vanilla extract.
Let the caramel sauce cool to room temperature, then transfer to a jar and refrigerate.
The caramel can be stored in the refrigerator for 1 month, or freezer for 3 months.
Pour 3/4 of a cup of the chocolate ganache into the bottom of the pie shell and tilt the pan, or use a spatula to spread it evenly over the bottom crust.
Sprinkle half of the peanuts evenly over the ganache and once the ganache is set, transfer the marshmallow Goo Goo filling into the prepared graham cracker pie shell.
Using a icing spreader, decorate the top of the pie with the remaining ganache.
Top it off with the remaining peanuts and chill for at least one hour.
To serve, place slices on plates and drizzle each with 2 tablespoons of caramel.