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1
Line six 6-ounce custard cups with plastic wrap.
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2
In a saucepan over low heat, melt 1 2/3 cups chocolate chips, 5 tablespoons unmelted butter and the peanut butter; stir to combine.
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3
In a double boiler, whisk the eggs yolks until frothy.
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4
Whisk in 2 tablespoons sugar over medium-low heat until doubled in volume, about 10 minutes; let cool.
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5
Beat the cream with the remaining 2 tablespoons sugar until soft peaks form.
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6
Fold the peanut butter mixture into the egg yolk mixture, then fold into the whipped cream.
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7
Divide among the prepared custard cups; tap lightly to settle.
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8
Cover with plastic wrap; refrigerate for 4 hours.
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9
In a food processor, grind the graham crackers and 1/2 cup peanuts and then pulse in the 5 tablespoons of melted butter.
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10
Uncover top plastic wrap from custard cups, divide graham cracker mixture among the cups and press to set.
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11
Refrigerate for 15 minutes more.
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12
Combine the remaining 1 1/3 cups chocolate chips, 6 tablespoons butter and corn syrup.
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13
Microwave at high power until melted, about 30 seconds; stir to combine.
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14
Invert the custard cups onto plates; discard the plastic wrap.
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15
Drizzle with the chocolate glaze and sprinkle with chopped peanuts; refrigerate for 15 minutes.
