Line a baking sheet with wax paper. Using a small cookie scoop, or two small spoons, scoop teaspoon-sized mounds of Nutella and place them onto the lined baking sheet. Repeat process until you have 20-25 mounds. Chill in the freezer until hard.

Place the brownies (already baked and cooled) in a stand mixer with a paddle attachment. Start the mixer on low for about 30 seconds before turning the speed up to high until mixture resembles a dough. Alternatively, if you don't have a stand mixer, just use your hands (clean, of course!) to mush the brownies up.

Line a baking sheet with wax paper. Flatten about 2-3 Tablespoons of the brownie dough into a disc, then place onto lined baking sheet. Repeat with the remaining dough.

Remove chilled Nutella mounds from the freezer. Working one at a time, place one Nutella mound onto the center of a brownie disc. Carefully wrap the dough around the Nutella mound, assuring that the dough ball is fully sealed. Place back onto baking sheet. Repeat with the remaining brownie discs. Refrigerate brownie balls for about 45-60 minutes, or until hard.

Place the butterscotch chips, peanut butter, and coconut oil into a medium microwave-safe bowl. Heat in the microwave for 1 minute, remove, stir, then return to the microwave for 30-60 seconds more, or until mixture is smooth. Stir in the chopped peanuts.

Remove the brownie balls from the refrigerator. Using two forks, dunk one of the brownie balls into the butterscotch mixture. Lift it out of the bowl, tap off some of the excess mixture, then place back onto the baking sheet. Repeat with the remaining brownie balls. Refrigerate balls for 15 minutes, or until butterscotch shell is set.