- 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.