Ingredients

The following ingredients have 8 Servings
  • 2 cup(s) crushed peanut butter sandwich cookies (Nutter Butters)
  • 1/4 cup(s) butter, melted
  • 1/4 cup(s) unsalted butter, room temperature
  • 2 tablespoon(s) sugar
  • 1/4 cup(s) light brown sugar
  • 1 tablespoon(s) light cream/half n half
  • 1/4 teaspoon(s) vanilla extract
  • 1/2 cup(s) all-purpose flour
  • 1/4 teaspoon(s) salt
  • 1/2 cup(s) mini chocolate chips
  • 3/4 cup(s) dulce de leche
  • 2 tablespoon(s) light cream/half n half
  • 1 cup(s) creamy peanut butter
  • 8 ounce(s) cream cheese, room temperature
  • 1 cup(s) powdered sugar, sifted
  • 8 ounce(s) Cool Whip
  • 1 cup(s) heavy cream
  • 4 tablespoon(s) powdered sugar
  • 2 ounce(s) dark chocolate
  • 1 tablespoon(s) heavy cream
  • 1/2 cup(s) rough chopped peanut butter sandwich cookies

Instruction

  • Combine cookie crumbs and melted butter.
  • Press into a 9” pie plate.
  • Bake at 350 degrees for 15 minutes. Remove from oven and allow to cool.
  • Beat butter and sugars until smooth. Add 1 Tbsp cream and vanilla. Beat until smooth.
  • Stir in flour and salt.
  • Stir in chocolate chips.
  • Spread over cooled crust. Chill until set.
  • In a microwave safe bowl, heat dulce de leche for 30 seconds.
  • Add light cream and stir until smooth.
  • Spread over cookie layer.
  • Sprinkle with 1/2 cup mini chocolate chips.
  • In a bowl, cream peanut butter, cream cheese, and powdered sugar. When smooth, beat in Cool Whip.
  • In a mixer, beat heavy cream and powdered sugar to stiff peaks.
  • Fold whipped cream into peanut butter mixture.
  • Pipe in rosettes over caramel and chocolate chips layer. Refrigerate until set.
  • In a microwave-safe bowl, combine dark chocolate pieces and heavy cream. Microwave in 30-second intervals, stirring between each until chocolate is melted. Allow to cool for a couple of minutes.
  • Drizzle over peanut butter layer.
  • Top with 1/2 cup rough chopped peanut butter cookies.