Quicker Blue-Ribbon Peanut Butter Torte

Directions

1. Grease and flour three 9-in. round baking pans; set aside. Combine the cake mix, water, 1/2 cup peanut butter, eggs, oil and vanilla in a large bowl; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour batter into prepared pans (pans will have a shallow fill).
2. Bake at 350° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3. Place chocolate chips in a large bowl. Bring cream and brown sugar to a boil in a small heavy saucepan over medium heat, stirring occasionally. Reduce heat; simmer for 1-2 minutes or until sugar is dissolved.
4. Pour cream mixture over chocolate; whisk until smooth. Stir in remaining peanut butter until blended. Chill until mixture reaches a spreading consistency. Spread between layers.
5. Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator.