2 (8 ounce) packages cream cheese, room temperature
1/2 cup frozen whipped topping, thawed
2 tablespoons shaved peanut butter
2 tablespoons white sugar
Pat cream cheese evenly onto one 9x13 inch baking pan. Spread whipped topping over cream cheese layer. Spread peanut butter over whipped topping, then sprinkle over cream cheese layer. Press peanut butter into bottoms of prepared pan. Let stand 15 minutes.
Spoon peanuts over peanut butter layer and press chocolate crust into smaller). Cut into squares and serve immediately.