Servings: 12

1 quart of heavy cream 1 quart of heavy cream
2 (4-ounce) chocolate bars 2 (4-ounce) chocolate bars
1 sleeve of chocolate graham crackers 1 sleeve of chocolate graham crackers
1 (20-piece bag) of mini peanut butter cups (bite-sized Reese's) 1 (20-piece bag) of mini peanut butter cups (bite-sized Reese's)
Powdered sugar (but that's already in your pantry, right?) Powdered sugar (but that's already in your pantry, right?)
Parchment paper Parchment paper
9x5-inch loaf pan 9x5-inch loaf pan
 
For the ganache: subheading: For the ganache:
8 ounces bittersweet chocolate, finely chopped 8 ounces bittersweet chocolate, finely chopped
1 cup heavy cream 1 cup heavy cream
 
For the peanut butter cream: subheading: For the peanut butter cream:
1 cup smooth peanut butter 1 cup smooth peanut butter
1 cup powdered sugar 1 cup powdered sugar
2 cups cold heavy cream, divided 2 cups cold heavy cream, divided
 
For the layers and finishing: subheading: For the layers and finishing:
1 sleeve chocolate graham crackers (about 12), broken in half, divided 1 sleeve chocolate graham crackers (about 12), broken in half, divided
18 to 20 mini peanut butter cups, coarsely chopped, divided 18 to 20 mini peanut butter cups, coarsely chopped, divided
1 cup heavy cream, divided 1 cup heavy cream, divided
1/4 cup honey roasted peanuts ¼ cup honey roasted peanuts

Make the peanut butter cream: Place the peanut butter, powdered sugar, and 1 cup of the cream in a medium bowl and beat on medium speed with an electric hand mixer until smooth and fluffy. Transfer 1 cup of the peanut butter mixture to a small bowl and set aside.
Place the remaining 1 cup of cream in a large bowl and beat on medium speed with a clean electric hand mixer into soft peaks. Add the remaining peanut butter mixture and continue whipping until stiff peaks form; set aside.
Build the cake: Line a 9x5-inch loaf pan with a parchment paper sling that hangs over the long sides.
Place a single layer of graham crackers in the bottom of the pan. Dollop the reserved 1 cup peanut butter mixture onto the crackers and carefully spread into an even layer. Sprinkle ⅔ of the peanut butter cups over the mixture and press them gently into it.
Cover with another layer of graham crackers. Dollop with ⅓ cup of the ganache and spread into an even layer. Dollop ½ of the peanut butter cream over the ganache and spread into an even layer.
Repeat layering with graham crackers, ⅓ cup of the ganache, and the remaining peanut butter cream. Top with a final layer of graham crackers; set aside.
At this point you should have about ¾ cup of the ganache remaining. Transfer ½ cup of the ganache to a zip-top plastic bag and set aside for garnishing the finished cake.
Place the remaining 1 cup cream in a medium bowl and beat on medium-high speed with an electric mixer into soft peaks. Add the remaining ¼ cup ganache and beat to stiff peaks. Spread this over the top layer of graham crackers.
Use the parchment overhang to cover the cake and refrigerate overnight.
When ready to serve, run a table knife between the cake and the pan, especially where the parchment sling doesn't cover it. Use the sling to pull the cake out of the pan. Cut a small hole in the reserved bag of ganache and drizzle over the cake. Top with the remaining ⅓ peanut butter cups and peanuts. Cut into slices.