Step 1

Preheat oven to 350 degrees.

Step 2

In medium mixing bowl combine the cookie or graham cracker crumbs, pretzel crumbs, butter, and brown sugar. Toss with a spoon until moist.

Step 3

Press into the bottom and up the sides of a 9-inch pie dish (I recommend a pie dish with a tall rim).

Step 4

Freeze for 10 minutes, then place in the oven and bake for 8 minutes. Remove and allow to cool.

Step 5

Using a stand or handheld mixer, beat the cream cheese and peanut butter until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, mix until combined.

Step 6

In a separate mixing bowl, beat the heavy cream until soft peaks form. Using a rubber spatula, fold in half (1 cup) of the whipped cream into the peanut butter mixture.

Step 7

Fold the remaining whipped cream in until smooth and creamy.

Step 8

Pour into the cooled crust, then spread into an even layer.

Step 9

Combine the chocolate and cream in a 2 cup glass measuring cup or a medium size microwave-safe bowl, heat at half power for one minute, stir then repeat.

Step 10

Remove and whisk for 1 minute until smooth. Spread over the filling, then top with chunks of peanut butter cups and pretzels.

Step 11

Freeze for at least 2 hours, remove 10 minutes before serving and cut with a sharp knife (rinse under warm water if needed to get a nice clean cut). Serve cold.