Chocolate Peanut Butter Bars With Hot Fudge Sauce (Freezer)

• 7 ounces bittersweet chocolate, chopped
• 12 cup cold butter, cut into pieces
• 13 cup sugar
• 14 teaspoon salt
• 3 large eggs, slightly beaten
• 1 12 teaspoons vanilla
• 1 cup dry roasted salted peanut (coarsely chopped)
• 1 (4 ounce) package cream cheese, softened
• 12 cup peanut butter (store-bought)
• 34 cup confectioners' sugar
• 14 teaspoon salt
• 12 cup whipping cream (unwhipped)
• 1 12 teaspoons vanilla
• 13 cup whipping cream (unwhipped)
• 3 tablespoons light corn syrup
• 2 tablespoons brown sugar, packed
• 2 tablespoons unsweetened cocoa powder
• 14 teaspoon salt
• 3 12 ounces bittersweet chocolate, chopped
• 12 teaspoon vanilla

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).
2. Lightly brush foil (not the overhang) with oil.
3. Set oven to 350F.
4. Set oven rack to second-lowest position.
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.
6. Remove the pan from the double broiler and whisk in eggs and vanilla, then mix in peanuts.
7. Pour the batter into baking pan.
8. Bake for about 15 minutes or until set and the edges are slightly puffed.
9. Cool cake in pan completely.
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).
11. Clean beaters and beat the whipping cream with vanilla in a bowl at medium speed until just soft peaks form.
12. Gently FOLD into peanut butter mixture until just combined.
13. Spread the mixture evenly on top of the cooled chocolate layer.
14. Cover with foil and freeze until firm about 4 hours.
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.
16. Reduce heat and simmer, stirring occasionally until thickened (about 3 minutes); remove from heat, and stir in vanilla.
17. Cool sauce to warm (if not using right away, refrigerate up to 1 week).
18. To serve dessert: carefully lift cake out of pan by grasping foil overhang.
19. Trim 1/4-inch foil from edges of cake and discard.
20. Cut into 8 bars.
21. Peel off foil and serve frozen bars drizzled with sauce.

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Taken from www.food.com/recipe/chocolate-peanut-butter-bars-with-hot-fudge-sauce-freezer-141482 (may not work)