½ cup caramel sauce (store-bought is perfectly fine!)
½ cup chopped roasted peanuts (unsalted is best)
½ cup chopped milk chocolate candy bar (like a Snickers bar, but just the chocolate part if you prefer, or a few squares of plain milk chocolate)
Let’s Make Some Magic!
Crust Time:
Grab a medium bowl. Add your crushed chocolate sandwich cookies and melted butter. Stir until everything is nicely combined and looks like damp sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Pop it into the freezer for about 10 minutes while we make the filling. This helps it set nicely!
Filling Fun:
In a large bowl, beat the softened cream cheese and peanut butter together until they’re smooth and creamy. You can use a hand mixer or a sturdy whisk! Gradually beat in the powdered sugar until it’s all incorporated. Then, stir in the vanilla extract.
Lighten It Up:
Gently fold in the thawed whipped topping until the mixture is smooth and well combined. Be careful not to overmix; we want to keep it light and airy!
Assemble the Dream:
Take your chilled crust out of the freezer. Spoon the creamy peanut butter filling evenly into the crust. Smooth the top with a spatula for an even, flat surface.
Drizzle and Sprinkle:
Now for the fun part! Drizzle the caramel sauce all over the top of the pie. Then, sprinkle the chopped peanuts and chopped chocolate candy evenly over the caramel. This adds a beautiful crunch and extra richness.
Chill Out:
Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until it’s firm and ready to serve. For best results, make it the day before so it has plenty of time to chill and set.
