Instructions

1. To make the crust, melt the butter in the microwave for 30-40 seconds. Use a food processor to grind up shortbread cookies into a fine crumb. Pour melted butter over graham crackers and stir to combine.
2. Line a 9” spring form pan with parchment paper, and pour the cookie crumbs in the bottom. Use a spatula or measuring cup to press the crust down.
3. Whip cream cheese in a mixing bowl using the paddle attachment of your mixer for a few minutes until it’s free of lumps. Add peanut butter and caramel and mix until creamy.
4. Use a Ziploc bag and gently crush chocolate-covered pretzels.
5. Use a food processor to grind peanuts into crumbs. Add the peanuts and pretzels into the batter, mixing to combined. Scrape down sides of the bowl.
6. Add Cool Whip last and beat on medium speed until well incorporated. Pour the filling on top of cookie crust.
7. Microwave hot fudge sauce for about 30 seconds, the spoon hot fudge on to the top of the pie. Swirl into the batter with a knife.
8. Freeze pie for 4-6 hours. Remove pie from freezer 15-20 minutes before serving. Gently run a knife around the edges before opening the springform pan Drizzle with hot fudge and caramel sauce. Line the edges with additional chocolate-covered pretzels. Keep frozen up to 3 days.