(Pie size) Serves 8 - 10
1 ½ c. crushed Oreos
1 c. softened butter, divided in half
Pinch of salt
1 ½ c. creamy peanut butter
1 c. powdered sugar
1 c. chocolate chips
½ cup heavy cream
Optional: ½ c. small M &Ms or other chocolate candy
Mix the crushed Oreo cookies (without the white filling) in a bowl and melt ½ c. of the butter before adding it to the cookies, add a small pinch of salt and stir till homogeneous. Place the mixture in a pie plate and form the sides and bottom by pressing into the pie plate. Freeze for 10 minutes or until set.
Add the remaining ½ c. 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. Sprinkle with half the candy if using. 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. Sprinkle with candy. Refrigerate, covered, at least 1 hours until ready to serve.
I strongly suggest serving this dessert with a glass of milk or coffee. It is sweeeeeeeeeeet!