Place the first cake layer on a cake board, with the graham cracker layer on the bottom. Top 3/4 cup peanut butter frosting and a generous drizzle of the chocolate ganache.
Repeat with the second layer of cake.
Place your final cake layer, with the graham cracker layer on the bottom, on top of the second layer of frosting and ganache.
Apply a thin layer of the peanut butter frosting around the entire cake and freeze the cake for 10 to 15 minutes. This is the crumb coat, which locks in crumbs and allows you to frost the cake without any crumbs getting into the final coat of frosting.
Once the crumb coat is set, finish frosting the cake, using another cake board or an acrylic disk on top to help you get straight sides. After you've smoothed out your sides, freeze the cake for another 20-30 minutes. We want the cake to get extra cold so we can roll it in the chocolate.
While the cake is in the freezer, melt your chocolate chips and spread the melted chocolate on a sheet pan as evenly as possible.
Take the cake out of the freezer and turn it on it's side and roll it into the melted chocolate. You'll have to do this rather quickly. Check out the video above for help. I rolled half of the cake in the chocolate, used an offset icing spatula to even out the chocolate again and then rolled the cake for a second time.
Let the chocolate set on the chilled cake and then remove the acrylic disk and spread the melted chocolate on the top of the cake. You'll see that the chocolate starts to harden like the Magic Shell ice cream topper (something you could also use in place of rolling the cake in melted chocolate).
Top with chopped peanuts.