These frozen dessert bars are large enough to hold you through a double feature. Don't worry about them melting — they're just as delicious when they soften.
Hot fudge sauce can be made 1 week ahead and cooled completely, then chilled in an airtight container or jar. Reheat before using. Leftover bars can be frozen, individually wrapped in plastic wrap, up to 4 days.
Recipe information
Total Time
3 hr
Yield
Makes 8 generous servings
Ingredients
For chocolate layer
For peanut butter layer
For hot fudge sauce
Preparation
Make chocolate layer:
Step 1
Put oven rack in middle position and preheat oven to 350°F. Line a 9-inch square baking pan with foil, allowing 2 inches of foil to hang over 2 opposite ends of pan, and lightly brush foil (except overhang) with oil.
Step 2
Melt chocolate with butter, sugar, and salt in a double boiler or a large metal bowl set over a pan of barely simmering water, whisking occasionally, until smooth. Remove top of double boiler or bowl from heat and whisk in eggs and vanilla, then stir in peanuts.
Step 3
Pour batter into baking pan and bake until set and edges are slightly puffed, about 15 minutes. Transfer cake in pan to a rack to cool completely.
Make peanut butter layer:
Step 4
Beat cream cheese, peanut butter, confectioners sugar, and salt in a bowl with an electric mixer at medium speed until combined well, about 4 minutes.
Step 5
Beat cream with vanilla in a bowl with cleaned beaters at medium-high speed until it just holds stiff peaks, then gently fold into peanut butter mixture until just combined.
Step 6
Spread mixture evenly on top of chocolate layer and freeze, pan covered with foil, until firm, about 2 hours.
Make hot fudge sauce:
Step 7
Bring cream, syrup, sugar, cocoa, salt, and chocolate to a boil in a 1-quart heavy saucepan over moderate heat, stirring until chocolate is melted. Reduce heat and simmer, stirring frequently, until thickened, about 3 minutes, then remove from heat. Stir in vanilla until incorporated. Cool sauce to warm.
To serve:
Step 8
Carefully lift cake from pan by grasping overhang. Trim 1/4 inch from edges of cake and discard, then cut into 8 bars. Peel off foil and serve bars with sauce.
