Prepare brownie mix according to package instructions for a 9x13 pan. For my brownie mix, I combined the brownie mix, water, vegetable oil, and egg.

Spread in a well-greased 9x13 pan.

Bake at 350 degrees for 22-25 minutes, or until a toothpick inserted near center comes out clean.

Cool completely on a wire rack.

Meanwhile, prepare peanut butter buttercream.

In a large mixing bowl, combine butter, peanut butter, and enough powdered sugar to form a thick but spreadable frosting.

Whip until light and fluffy, about 3-5 minutes.

In a large saucepan over low heat, combine chocolate chips and heavy cream.

Cook and stir until the chips are melted and the mixture is smooth.

To assemble torte, cut the tray of brownies horizontally into 3 large pieces. They will each be approximately 9x4 inches.

On a serving platter, carefully lift out and place one of the brownie pieces.

Spread about 1 c. peanut butter frosting onto the brownie layer.

Arrange 10 whole Reese's cups on top of the peanut butter frosting.

Drizzle 1/3 of the ganache over the Reese's cups.

Carefully top with a second layer of brownie.

Repeat steps - spreading with 1 c. peanut butter frosting, cover with 10 Reese's cups, and drizzle another 1/3 of the ganache over top.

Carefully arrange the final layer of brownie.

For this final layer, spread it with peanut butter frosting, drizzle it with the remaining ganache, and top it with the chopped Reese's cups for garnish.

Refrigerate for about 1 hour to firm the torte before slicing and serving.

Store in refrigerator. EAT!!!