Ingredients
Crust Ingredients:
2 1/4 cups finely crushed peanut butter sandwich cookies
5 tablespoons butter, melted
Peanut butter filling ingredients:
1/2 cup semi sweet chocolate chips, plus 1/8 cup
1/2 cup milk chocolate chips
1/2 cup heavy cream, whipped
1 1/4 cup chopped mini chocolate-peanut butter candies (ie., mini Resees)
1/2 cup salted caramel sundae topping
6 ounces cream cheese
1 1/2 cup powdered sugar
1 cup creamy peanut butter
2 tablespoons cream or milk
1 teaspoon vanilla extract
3/4 cup heavy whipping cream, whipped
Topping:
Sweetened whipped cream
Salted caramel sauce
Honey roasted peanuts, chopped
Peanut butter chocolate candy, chopped
Directions
Crust Ingredients:
Preheat oven to 350 F. Lightly spray a 9-inch pie plate with cooking spray. In a large bowl, combine ground cookie crumbs and butter until well combined. Press mixture onto bottom and up the sides of pie plate. Bake 8-10 minutes or until lightly toasted. Let cool.
Peanut butter filling ingredients:
In a microwavable bowl, add chocolate. Microwave until smooth. Let cool slightly. Fold in 1/2 cup cream, whipped. Spread onto bottom of crumb crust. Refrigerate about 1 hour or until set.
Top chocolate layer with peanut butter-chocolate candy; drizzle with caramel. Return to refrigerator.
In a large bowl, beat cream cheese until light and fluffy. Add powdered sugar; beat until combined. Add peanut butter, cream, and vanilla; beat until combined. Fold in 3/4 cup whipped cream. Carefully spread peanut butter mixture over top of chocolate-peanut butter candies. Refrigerate until completely set, about 2-3 hours.
Topping:
Spread whipped cream over top of pie. Drizzle salted caramel sauce over whipped cream; swirl gently with a knife. Sprinkle with peanuts and candy.