Adapted from kevinandamanda.com
Yields 8 servings
36 Each cookies, oreos
1 Cup butter divided
1 1/2 Cup peanut butter, creamy
1 Cup sugar, powdered
1 Cup chocolate chips, semisweet or dark chocolate
1/2 Cup cream, heavy
Finely crush the Oreos with a food processor or blender.
Stir crumbs together with 1/2 cup melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
Add the remaining 1/2 cup of softened butter, 1½ 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. Place back in freezer.
Place chocolate chips in a small bowl or pyrex glass with a pour spout. In the microwave, heat heavy whipping cream for 30 seconds to a minute, until hot or scalded. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk or stir with a fork until completely smooth.
Pour the chocolate layer over the peanut butter layer.
Refrigerate, covered, at least 1 hour until ready to serve.