Ingredients:

  • 1.5 cups (170g) chocolate sandwich cookie crumbs
  • 5 tbsp (70g) unsalted butter, melted
  • 1 pinch sea salt
  • 8 oz (226g) full fat cream cheese, softened
  • 1 cup (250g) creamy peanut butter
  • 1 cup (120g) powdered sugar, sifted
  • 1 tsp (5ml) pure vanilla extract
  • 8 oz (226g) chilled whipped topping
  • 1 cup (150g) chopped Reese's peanut butter cups
  • 2 tbsp (30ml) chocolate fudge sauce
  • 2 tbsp (30ml) melted peanut butter

Instructions:

  1. Place your sandwich cookies in a food processor and blitz until they are fine crumbs.
  2. Combine the 1.5 cups cookie crumbs with 5 tbsp melted butter and a pinch of salt. Mix until it feels like damp sand.
  3. Firmly press the mixture into a 9 inch pie plate, going up the sides. Use the bottom of a measuring cup to get a flat, even surface.
  4. Beat the 8 oz cream cheese and 1 cup peanut butter until completely smooth and glossy.
  5. Gradually mix in 1 cup powdered sugar and 1 tsp vanilla. Stop once the sugar is fully incorporated to avoid over beating.
  6. Gently fold in the 8 oz whipped topping using a spatula. Work in a figure eight motion until no white streaks remain.
  7. Pour the mixture into the prepared crust. Smooth the top with a spoon to create a slight dome.
  8. Sprinkle the 1 cup chopped peanut butter cups over the surface. Press them slightly into the filling so they stay put.
  9. Warm the 2 tbsp chocolate sauce and 2 tbsp peanut butter. Flick the spoon back and forth for thin, elegant lines.
  10. Refrigerate for at least 4 hours. Wait until the center feels firm when lightly touched.