In a large mixing bowl, combine crushed Graham crackers or Nutter Butters with chopped peanuts and melted butter. Press mixture into the bottom of a 9x13-inch dish and freeze for 15 minutes.

In a small saucepan, heat heavy cream until it simmers. Pour over chocolate chips and stir until smooth. Spread ganache over the crust and refrigerate for 30 minutes.

Beat together cream cheese and peanut butter until creamy. Add powdered sugar and vanilla, then fold in whipped topping. Spread this mousse over the ganache layer.

Whisk chocolate pudding mix with cold milk until thickened, then fold in whipped topping. Spread this over the peanut butter mousse.

Top with whipped topping, smoothing it over the chocolate mousse layer. Drizzle with melted peanut butter, then sprinkle with mini chocolate chips and chopped peanuts.

Cover with plastic wrap and refrigerate for at least 4 hours before serving. Cut into squares and enjoy!