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Pro Tip: any leftovers keep great in the freezer! 


  • 1-1/2 cup Graham Cracker Crumbs (about 9 sheets)
  • 5 Tablespoon Butter, melted. 
  • 1/2 cup Semi-sweet Chocolate Chips
  • 4 ounce Cream Cheese, softened
  • 2/3 cup Peanut Butter
  • 5 Tablespoons Butter, softened 
  • 1 cup Powdered Sugar
  • 1/4 cup Milk
  • (1) 8 ounce carton Frozen Whipped Topping (such as Cool Whip), thawed
  • 1-1/2 Tablespoon Chocolate Syrup
  • 1 cup Mini-Peanut Butter Cups, chopped


Graham Cracker Crust:

  1. Mix graham cracker crumbs with the 5 Tablespoons of melted butter, press into a 9 inch pie crust. Refrigerate 5 minutes and then bake in a 350°F oven for 15 minutes. Remove from oven, sprinkle chocolate chips on the bottom of the warm crust, and cool completely. 


  1. In a large bowl, add cream cheese, peanut butter, butter, powdered sugar, and milk. Whip together with a mixer until smooth. 
  2. Fold in thawed whipped topping to peanut butter mixture. Add mixture to cooled cracker crust. 
  3. Drizzle the top with chocolate syrup and top with chopped peanut butter cups. 
  4. Best if refrigerated 4 hours before serving. Slice and enjoy!