1. Prepare the Peanut Butter Pudding Mixture:
   • In a large mixing bowl, whisk together the vanilla pudding mix and cold milk until smooth and thick.
   • Add the creamy peanut butter and whisk until fully combined. The mixture should be rich, creamy, and lump-free.
2. Fold in the Whipped Topping:
   • Gently fold the thawed whipped topping into the pudding mixture. This will create a light and airy filling for the dessert.
3. Layer the Dessert:
   • In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom completely. Break crackers if necessary to fit.
   • Spread half of the peanut butter pudding mixture evenly over the graham crackers.
   • Add another layer of graham crackers on top of the pudding.
   • Spread the remaining pudding mixture over the second layer of graham crackers.
   • Finish with a final layer of graham crackers to create the base for the chocolate topping.
4. Make the Chocolate Ganache:
   • In a microwave-safe bowl, combine the dark chocolate chips, heavy cream, light corn syrup, and kosher salt.
   • Microwave on HIGH in 15-second intervals, stirring well between each, until the chocolate is fully melted and smooth (this should take about 1 minute).
   • Pour the ganache over the top layer of graham crackers and spread evenly with a spatula for a glossy finish.
5. Chill the Dessert:
   • Cover the baking dish with plastic wrap and refrigerate for at least 8 hours, or overnight. This allows the graham crackers to absorb the moisture and soften, resulting in a cake-like texture.
6. Serve:

Slice the dessert into squares and serve chilled. Garnish with crushed peanuts, a drizzle of chocolate, or whipped cream if desired