Peanut Butter-Chocolate Icebox Pie

Peanut Butter-Chocolate Icebox Pie

Ingredients

2 cups cinnamon graham cracker crumbs

1/2 cup honey-roasted peanuts, finely chopped

1/2 cup butter, melted

2 (4oz) semi-sweet chocolate baking bar, chopped

2 1/2 cups whipping cream, divided

1 (8oz) pkg cream cheese, softened

1 cup creamy peanut butter

1/2 cup firmly packed light brown sugar

2 tsp vanilla extract

* Reeses Peanut Butter Cups - coarsely chopped

* Dark Chocolate Syrup

Directions

• Preheat oven 350 degrees.
• Stir together graham cracker crumbs, peanuts, and melted butter; firmly press into a lightly greased 9 or 10 inch pie plate (make sure to cover the bottom and the sides)
• Bake for 10-12 minuets or until lightly browned. Cool completely (about 30 minutes)
• Microwave semisweet chocolate and 1 cup whipping cream in a small microwave-safe bowl at MEDIUM (50% power) for 1 1/2 minutes or until chocolate is almost melted, stirring at 30 second intervals.  Whisk until chocolate melts and mixture is smooth.  (Do not overheat)
• Spoon chocolate mixture onto the prepared crust
• Beat cream cheese, peanut butter, brown sugar and 1/4 cup whipping cream at medium speed with an electric mixer until mixture is light and fluffy
• In a separate bowl, beat vanilla and remaining 1 1/4 cups whipping cream at high speed until stiff peaks form. Fold one-third whipped cream mixture into peanut butter mixture to loosen; fold in remaining whipped cream mixture
• Spread peanut butter mixture over the chocolate layer
• Top with peanut butter cups and drizzle chocolate syrup 
• Cover and chill for 4-6 hours