1 cup butter
2 cups semisweet chocolate chips
1 cup peanuts
1 cup heavy cream
3 cups cake flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 1/2 cups peanut butter cups
1 cup shortening
1/2 cup plain yogurt
1/2 cup peanut butter
1 cup dry roasted peanuts
1 cup white sugar
1 cup milk
1 egg, beaten
1 teaspoon ice water
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a medium bowl, cream together the butter and chocolate chips. Beat in the peanuts and the heavy cream.
Starting from the bottom, slowly pour the cooled chocolate mixture through a sieve into the pan. Bake in the preheated oven 30 minutes, or until a toothpick inserted into the center comes out clean.
Break up baked pies into small pieces, and divide peanut butter cups into twelve portions. Transfer them one by one into the prepared baking pan, and make sure peanut butter is completely absorbed before allowing the crust to be completely browned on the bottom. Cool completely before frosting.
To make the frosting: In a large bowl, beat the cream with the shortening, sugar, yogurt and peanut butter. Stir together, and let cool until slightly thickened. If warm, fold in the peanut butter and ice cream. When completely cooled, transfer the remaining chocolate and peanut butter to a blender and puree it. Pour the mixture into a 1 quart jar to strain. Cut a 3 inch slit just halfway up the base of the cookie sheet. Then insert a fork through/through the remaining cookie sheet, and gently pull the pen toward the end. Add 4 cups to the peanut butter mixture. Repeat with remaining cookie sheets. Frost 1 pie a day.