Instructions

1. To make the crust, melt the butter in the microwave for 30-40 seconds.
2. Use a food processor to grind up shortbread cookies into a fine crumb.
3. Pour melted butter over graham crackers and stir to combine.
4. Line a 9” spring form pan with parchment paper, and pour graham cracker in the bottom. Use a spatula or measuring cup to press the crust down. You can use you fingers to form the edges by gently pushing the crumbs against the edge of the pan.
5. Whip cream cheese in a mixing bowl using the paddle attachment of your mixer for a few minutes until light and fluffy. Add peanut butter and caramel and mix until creamy.
6. Use a Ziploc bag and gently crush chocolate covered pretzels. Pour into mixing bowl.
7. Use your food processor to grind peanuts into crumbs. Beat peanuts and pretzels into batter. Scrape down sides of the bowl.
8. Add Cool Whip last and beat on medium speed until well incorporated. You may need to scrape the bowl a couple of time to mix well. Pour batter on top of cookie crust.
9. 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.
10. Freeze pie for 4-6 hours.
11. 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.
12. Keep frozen up to 3 days.