• Line 8 inch square baking pan with parchment paper. Cut parchment paper a little bigger than pan, and cut a slit that’s about 2-3 inches, in each corner, so it sits down in the baking pan easier. Place a piece of tape (or use clips) on each side of the baking pan to hold the parchment paper in place.
• Melt butter over low-medium heat, until melted.
• Add the cocoa and sugar, and then whisk together.
• Then add in the peanut butter. Whisk until blended.
• Next, add the milk, and cook over medium heat and let it come to a boil, whisking occasionally, and allowing it to cook for another 5 minutes, as long as the mixture as thickened.
• Remove from heat, add in vanilla (and a pinch of salt if desired), and stir to combine.
• Chop the animal crackers in to smaller pieces (not crush in to crumbs) and add them to the chocolate batter, and then stir to combine.
• Pour mixture in to prepared baking dish. Refrigerate for one hour.

Ganache

• Place milk chocolate chips in glass bowl.

  Over low-medium heat, heat heavy cream in a sauce pan until it’s gently boils.

  Pour hot heavy cream over chocolate chips and stir until combined.
• Pour ganache over cold lazy cake, sprinkle on more crushed animal crackers if desired, and place back in refrigerator for 2-3 hours or until it’s hard enough to cut.