112 ozbag miniature peanut butter cupsunwrapped and roughly chopped
3/4cupsalted peanuts roughly chopped
To prepare the chocolate drizzle: Melt the chocolate chips and 1/3 cup heavy cream together in the microwave until smooth. Melt in 15 second increments stopping to stir periodically. Set aside to cool while you make the filling.
To prepare the filling: In a medium-size mixing bowl, use an electric mixer to whip together cream cheese, peanut butter, powdered sugar, 1 cup heavy cream and vanilla for 2-3 minutes or until smooth. Whip in (2) containers of whipped topping ONE at a time. (The filling will be divided into thirds to layer the dessert.)
To assemble: Arrange one single layer of graham crackers in a 13 x 9 inch deep baking dish. Spread with 1/3 of the peanut butter filling.
Sprinkle filling with 1/3 chopped peanut butter cups and 1/3 chopped peanuts.
Gently press the next layer of graham crackers on top and repeat, ending with the final 1/3 of the peanut butter filling.
Frost the top with the remaining 8 oz whipped topping. Sprinkle the top with remaining peanut butter cups and peanuts. Drizzle with chocolate.
Chill for at least 4-6 hours before cutting. Store chilled.