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1
Grease three 9-inch round baking pans; set aside.
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2
In a large mixing bowl, cream the butter, peanut butter and brown sugar until light and fluffy.
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3
Add eggs, one at a time, beating well after each addition.
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4
Beat in vanilla.
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5
Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with the buttermilk.
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6
Pour into prepared pans.
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7
Bake at 350 for 17-20 minutes or until a toothpick inserted near the center comes out clean.
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8
Cool 10 minute before removing from pans to wire racks.
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9
Filling:.
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10
In a large heavy saucepan, bring cream and brown sugar to a boil over medium heat.
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11
Reduce heat; cover and simmer for 1-2 minute or until sugar is dissolved.
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12
Remove from heat; stir in chocolate and peanut butter until blended.
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13
Transfer to a small bowl; chill until mixture achieves spreading consistency.
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14
Frosting:.
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15
In a large bowl, beat cream cheese and butter until blended.
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16
Add vanilla; mix well.
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17
Gradually beat in 1-1/4 cups powdered sugar until stiff peaks form; fold into cream cheese mixture.
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18
Spread filling between cake layers.
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19
Frost top and sides of cake.
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20
Garnish with chopped candy bars and peanuts.
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21
Store in refrigerator.
