Peanut Butter + Chocolate Pie
1 1/3 cups semi-sweet chocolate (chips or kisses or baking pieces)
2 tablespoons milk
1 package crumb crust (6 oz)
1 package (8 oz) cream cheese, softened
3/4 cup sugar
1 cup creamy peanut butter (recipe calls for Reese's brand but I used Jiff)
3 1/2 cups (8 oz) Cool Whip, thawed
1. Place 2/3 cup chocolate chips and milk in small bowl and microwave 30-45 seconds until melted. Stir to smooth out lumps and spread onto bottom of crust. Cover and refrigerate.
2. Beat cream cheese in medium bowl until smooth; gradually beat in sugar. Stir in peanut butter and Cool Whip until blended; spoon evenly into crust over chocolate mixture. Cover; refrigerate for at least 4 hours.
3. Sprinkle remaining 2/3 chocolate chips around the edge of pie filling; serve.
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