14 oz of chocolate wafers (or Oreos, or Oreo thins)
1 cup (16 tablespoons) butter, divided
1 1/2 cups + 2 tablespoons creamy peanut butter, divided
1 cup powdered sugar
1 cup chocolate chips
1/2 cup heavy whipping cream
Finely crush the chocolate wafers. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.
Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hours until ready to serve. Let sit for about 15 minutes on the counter before serving.
Found through my good friend, Emily on Kevin and Amanda.