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Directions

Crust

Preheat oven to 350°F.

Mix crumbs and melted butter.

Press into a 9‑10 inch pie plate.

Bake 8-10 minutes and cool completely.

Chocolate Snap Layer

Melt chocolate and coconut oil together.

Stir in salt.

Spread  layer over cooled crust.

Chill until firm.

Peanut Butter Caramel Silk Layer

Brown butter in a saucepan.

Add Karo syrup and brown sugar and simmer 3–4 minutes.

Remove from heat and stir in salt and vanilla.

Cool 5–8 minutes.

Whisk in peanut butter, cream cheese, and chocolate until smooth.

Spread about 1/2- ¾ inch layer over the chocolate layer and chill. Top with light layer of chopped Reeses. 

Peanut Butter Supreme Layer

Beat cream cheese and powdered sugar until smooth.

Fold in Cool Whip.

Mix about 1 cup (the remaining) of the PB caramel silk into this mixture. If you love Reeses, a few could be folded into this layer (Optional). 

Spread on pie as pan size allows. .

White Chocolate Cream Topping 

Melt white chocolate into 1 C cream and chill. 

Whip rest of cream to soft peaks.

Fold melted chocolate into whipped cream. Whip to stiff peak. 

Use on Top of pie. 

Decoration/Finishing Ideas…. Top with caramel, chopped cookies or cookie stuessel, mini choc. chips, choc. shavings, chopped Reeses cups, etc. 

Chill

Refrigerate 4–6 hours, preferably overnight before serving.