1. Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

2. In a large bowl, beat the eggs and granulated sugar until thick and pale. Mix in 1 teaspoon vanilla, the milk, and vegetable oil.

3. In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.

4. Gently fold the dry ingredients into the wet mixture until smooth and no dry streaks remain.

5. Spread the batter evenly in the prepared pan and bake for 10 to 12 minutes, or until the cake springs back lightly when touched.

6. Dust a clean kitchen towel with cocoa powder. Turn the warm cake onto the towel, remove the parchment paper, and roll the cake up with the towel from the short end. Let it cool completely.

7. Beat the peanut butter and softened butter together until smooth. Add the powdered sugar, 1 teaspoon vanilla, and 3 tablespoons heavy cream. Beat until fluffy.

8. Carefully unroll the cooled cake. Spread the peanut butter filling evenly over the surface, leaving a small border around the edges.

9. Roll the cake back up without the towel and place it seam-side down.

10. Heat 1/2 cup heavy cream until hot but not boiling. Pour it over the chocolate chips, let sit for 1 minute, then stir until smooth.

11. Spoon the ganache over the cake roll and top with chopped peanut butter cups and crushed peanuts or toffee bits.

12. Chill for 20 to 30 minutes before slicing and serving.