Peanut Butter Pie XVIII

Ingredients

• 0.3 cup chocolate syrup 
• 0.7 cup creamy peanut butter 
• 2  fun size bars chocolate-coated caramel-peanut nougat candy chopped
• 0.3 cup chocolate fudge topping 
• 9 inch graham cracker crust 
• 3 tablespoons half-and-half cream 
• 1 cup non-dairy whipped topping frozen thawed

Equipment

• sauce pan

Directions

1. In a saucepan, combine 20 fun size candy bars, half-and-half, peanut butter and chocolate fudge topping.
2. Heat on low until candy is melted and mixture is smooth.
3. Remove from heat and fold in the whipped topping.
4. Pour into crust and freeze overnight.
5. Garnish frozen pie with additional whipped topping and chopped candy, and drizzle with chocolate syrup.