1 1/4 cups packed dark brown sugar
1 cup heavy whipping cream, divided
3 egg yolks
1 1/4 cups creamy peanut butter
6 tbsp butter, softened
1 1/2 cups heavy whipping cream
2 tbsp butter
4 tsp dark corn syrup
12 squares(1 ounce each) bittersweet chocolate, chopped
1/4 cup coarsely chopped dry roasted peanuts
1. In a small saucepan, combine the brown sugar, 1/2 cup cream and yolks. Cook and stir over medium heat until mixture reaches 160 degrees and is thick enough to coat the back of a metal spoon. Cover and refrigerate for 3 hours or until thickened.
2.Line an 8-in.x4-in.x2-in. loaf pan with plastic wrap;set aside. In a large mixing bowl, cream peanut butter and butter until light and fluffy. Add brown sugar mixture; beat until smooth. In a small mixing bowl, beat remaining cream until stiff peaks form. Fold into peanut butter mixture. Spoon into prepared pan. Cover and refrigerate.
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.Using plastic wrap, lift loaf out of pan. Place chocolate side down on a wire rack in a 15-in.x 10-in.x1-in. pan. Discard plastic wrap. In microwave, warm remaining refrigerated glaze; stir till 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. Yield 10-12 servings