Line six 6-ounce custard cups with plastic wrap. In a saucepan over low heat, melt 1 2/3 cups chocolate chips, 5 tablespoons butter and the peanut butter; stir to combine.
In a double boiler, whisk the egg yolks until frothy. Whisk in 2 tablespoons sugar over medium-low heat until doubled in volume, about 10 minutes. Let cool.
Beat the cream with the remaining 2 tablespoons sugar until soft peaks form. Fold the peanut butter mixture into the egg yolk mixture, then fold in the whipped cream. Divide among the prepared custard cups; tap lightly to settle. Cover with plastic wrap; refrigerate for 4 hours.
In a food processor, grind the graham crackers and 1/2 cup peanuts and then pulse in the 5 tablespoons melted butter.
Unwrap the custard cups, divide the graham cracker mixture among the cups and press to set. Refrigerate for 15 minutes more.
Combine the remaining 1 1/3 cups chocolate chips, 6 tablespoons butter and corn syrup. Microwave at high power until melted, about 30 seconds; stir to combine.
Invert the custard cups onto plates; discard the plastic wrap. Drizzle with the chocolate glaze and sprinkle with the chopped peanuts; refrigerate for 15 minutes.