Chocolate Peanut Butter Dessert

1. 1

   In a small saucepan, combine the brown sugar, 1/2 cup cream and yolks. Cook and stir over medium heat until mixture reaches 160u00b0 and is thick enough to coat the back of a metal spoon. Cover and refrigerate for 3 hours or until thickened.

2. 2

   Line an 8x4-in. loaf pan with plastic wrap; set aside. In a large bowl, cream peanut butter and butter until light and fluffy. Add brown sugar mixture; beat until smooth. In small bowl, beat remaining cream until stiff peaks form. Fold into peanut butter mixture. Spoon into prepared pan. Cover and refrigerate.

3. 3

   For glaze, in a large heavy saucepan, bring the cream, butter and corn syrup to a boil, stirring frequently. Remove from the heat. Add chocolate; whisk until smooth. Set aside 1/3 cup glaze to cool. Place remaining glaze in a microwave-safe bowl; cover and refrigerate overnight. Spread cooled glaze over loaf; cover and freeze overnight.

4. 4

   Using plastic wrap, lift loaf out of pan. Place chocolate side down in a 15x10x1-in. pan; place on a wire rack. Discard plastic wrap.

5. 5

   In microwave, warm refrigerated glaze; stir until smooth. Pour over loaf; spread with a metal spatula to completely cover top and sides. Sprinkle with peanuts. Freeze for 1 hour or until glaze is set.

* Per serving · 4 servings · Values may vary.