1. Line eight 6-oz. ramekins or custard cups with plastic wrap; set aside. 2. In a large bowl, beat cream cheese and chocolate syrup until smooth. 3. Beat in confectioners' sugar; fold in whipped topping. 4. Spoon into prepared cups; insert a peanut butter cup into the center of each. Cover and freeze for 4-5 hours or until firm. 5. Invert bombes into dessert dishes; remove cups and plastic wrap. 6. Drizzle with hot fudge topping and sprinkle with peanuts.
