Preheat oven to 350 degrees.  Prepare mini muffin pan by spraying each cup liberally with non-stick cooking spray.  Pour chocolate cake mix into a medium bowl and whisk {or sift} to remove any lumps.  Add eggs and oil to the cake mix and combine with a hand held mixer {or by hand} until dough is thick and sticky.  Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup.  Using your fingers, go back and press the mound of dough down to create a level cookie.  Bake for 9-11 minutes.  {Do not over cook, they will set up as they cool.}  Remove from oven and immediately run a knife around the edge of each cookie cup {I used an offset butter knife}.  Go back and press one of the pieces of Snickers bar into the middle of each cookie cup.

Put the canned frosting into a medium sized bowl and add peanut butter. Combine using a hand held mixer {or by hand} until the peanut butter is totally mixed in. Using a Ziploc bag or piping bag, pipe the frosting onto the top of each cookie. Be sure to cover the Snickers bar.

To finish the cookies by drizzling the top of each cookie caramel sauce and sprinkle with chopped salted peanuts. Serve immediately or store in refrigerator for up to 4 days.