Chocolaty-Peanut Butter Encrusted Rum Cake | Paula Deen

Ingredients

• ¼ cup chopped pecans
• ¾ cup water, divided
• 1½ ounces milk chocolate candy bar, plus 4 oz for glaze
• 4 eggs
• ½ cup Oil
• 1 package yellow cake mix with pudding in the mix
• 1 (¾-oz) package instant vanilla pudding mix
• 1 cup light rum, divided
• 1 stick Butter plus 1 tablespoon for second glaze
• ½ cup sugar
• ½ cup crushed peanut butter crunch candy bar, divided
• ⅛ cup half and half
• ¼ cup chocolate syrup