Festive Chocolate Peanut Butter Candy Pie

FESTIVE CHOCOLATE PEANUT BUTTER CANDY PIE
CRUST:
2 (1.9-oz.) Butternut candy bars
1 ½ c. graham cracker crumbs
6 T. butter, melted
FILLING:
1 ½ c. creamy peanut butter
½ c. butter, softened
1 c. powdered sugar
1 (8-oz.) container frozen whipped topping, thawed
½ c. chopped peanuts
1/3 c. heavy whipping cream
1 T. light corn syrup
1 c. milk chocolate morsels
GARNISH:
Chopped Butter finger Candy Bar, chopped Reese’s Peanut Butter Cups

1. CRUST: In work bowl of food processor, pulse candy bars into fine crumbs.
2. In medium bowl, stir together candy crumbs, graham cracker crumbs and melted butter.
3. Using bottom of measuring cup, press mixture into bottom and up sides of rimmed 13×9” baking sheet.
4. Freeze until firm.
5. FILLING: In large bowl, beat peanut butter and butter with mixer until smooth.
6. With mixer on low, gradually add powdered sugar, beating until smooth.
7. With mixer on low speed, gradually add powdered sugar, beating until combined.
8. Fold in whipped topping and peanuts. Spread mixture into prepared curst.
9. In a microwave-safe bowl, heat cream and corn syrup on high until hot, about 30 seconds.
10. Stir in chocolate morsels into hot cream mixture until melted and smooth.
11. Spread chocolate mixture onto filling.
12. Garnish with chopped candy, if desired.
13. Cover and refrigerate until cold before serving, at least 1 hour.