1️⃣ Place the chocolate chips and 2/3 cup heavy whipping cream in a microwave-safe bowl. Microwave for 30-60 seconds, then whisk until smooth. Chill the ganache for about 20 minutes or freeze for 10 minutes until it thickens to a pourable consistency.
2️⃣ Place the cake on a wire rack set over a cookie sheet. Pour the ganache evenly over the top and let it drip down the sides. Sprinkle with the remaining chopped peanut butter cups.
3️⃣ Chill the cake until the ganache sets, about 30 minutes.
Serve:
Slice and serve the cake roll chilled, and enjoy!
Storage:
Store wrapped in plastic in the refrigerator for up to 24 hours before serving.
