Crust:

6 squares Baker's semi sweet chocolate
1 tbsp. butter
1 1/2 c. peanuts, chopped

Line a 9 inch pie plate with foil. Microwave chocolate and butter in a large bowl on high 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in nuts. Press mixture onto bottom and sides of prepared pie plate (to form the crust). Refrigerate until firm, approximately one hour. While crust is chilling you can make the Filling.

Filling:

1 1/2 sticks butter, melted
3/4 c. peanut butter
1/2 c. firmly packed brown sugar
5 1/4 c. (12 oz) cool whip, thawed
2 squares of bakers semi-sweet chocolate
peanuts

Beat butter, peanut butter and brown sugar until well blended. Reserve 1/4 cup of the cool whip for garnish. Gently stir in the remaining cool whip until mixture is smooth and creamy. Peel foil off of crust and return crust to plate. Spoon mixture into crust. Refrigerate until firm, about 4 hours. Microwave chocolate 1 minute or until melted. Garnish with reserved cool whip topping. Sprinkle peanuts and drizzle with melted chocolate.