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1. Preheat oven to 350 F.
2. In medium bowl, combine crushed shortbread cookies, chopped peanuts, melted butter and sugar. Stir and mix well.
3. Press mixture into the bottom of a spring form pan and up the sides 1-1/2 inches.
4. Bake until golden brown, around 9 to 11 minutes. Cool completely.
5. Add 1-cup hot milk and semisweet chocolate chips to food processor or blender. Cover and blend until smooth.
6. Pour mixture into Tupperware or small bowl and seal.
7. In clean food processor, use metal blades to combine peanut butter chips and hot milk, cover and blend until smooth. Spoon mixture into medium bowl and cover.
8. Refrigerate both peanut and chocolate mixtures 1 hour.
9. Spread chocolate mixture into cooled pie crust.
10. Fold powdered sugar and whipped cream into the chilled peanut butter mixture. Spread over chocolate layer evenly.
11. Sprinkle chopped salted peanuts over peanut mixture.
12. Refrigerate several hours until firm. |
