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1
Line a 9-inch baking pan with heavy-duty foil (allowing 2-inches of foil to hang over two opposite ends of the baking dish).
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2
Lightly brush foil (not the overhang) with oil.
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3
Set oven to 350F.
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4
Set oven rack to second-lowest position.
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5
To make the chocolate layer: (this can be prepared a day in advance) melt chocolate with butter and salt in a double boiler whisking until smooth.
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6
Remove the pan from the double broiler and whisk in eggs and vanilla, then mix in peanuts.
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7
Pour the batter into baking pan.
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8
Bake for about 15 minutes or until set and the edges are slightly puffed.
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9
Cool cake in pan completely.
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10
For the peanut butter layer: beat cream cheese, peanut butter, confectioners sugar and salt in a bowl with an electric mixer at medium speed until well combined (about 4 minutes).
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11
Clean beaters and beat the whipping cream with vanilla in a bowl at medium speed until just soft peaks form.
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12
Gently FOLD into peanut butter mixture until just combined.
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13
Spread the mixture evenly on top of the cooled chocolate layer.
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14
Cover with foil and freeze until firm about 4 hours.
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15
To make the hot fudge sauce (this can be made up to a week ahead) bring cream, syrup, sugar, cocoa, salt and chocolate to a boil in a heavy saucepan over medium heat, stirring until chocolate has melted.
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16
Reduce heat and simmer, stirring occasionally until thickened (about 3 minutes); remove from heat, and stir in vanilla.
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17
Cool sauce to warm (if not using right away, refrigerate up to 1 week).
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18
To serve dessert: carefully lift cake out of pan by grasping foil overhang.
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19
Trim 1/4-inch foil from edges of cake and discard.
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20
Cut into 8 bars.
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21
Peel off foil and serve frozen bars drizzled with sauce.
