For Crust:

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13 Graham Crackers

½ C unsalted butter melted

¼ C salted peanuts

¼ C Brown Sugar

1 (8 ounce) package cream cheese, softened

⅓ cup creamy or chunky peanut butter

½ cup jarred caramel sauce or dulce de leche, divided

½ cup powdered sugar

1 (8 ounce) pkg. frozen whipped topping, thawed (such as Cool Whip®)

1 ½ cups finely chopped chocolate-covered caramel-peanut nougat bar (such as Snickers®)

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1. Gather all ingredients.

2. For Crust: Place crackers, ¼ cup peanuts, and brown sugar in the bowl of a food processor and process until crushed into very fine crumbs, about 45 seconds. With processor running, pour melted butter through food chute; process until well combined, about 10 seconds.

3. Transfer mixture to an ungreased 9-inch pie plate; press crumbs evenly into bottom and up sides of pie plate. Freeze, uncovered, until crust is hardened, about 15 minutes.

4. Meanwhile, make filling: Beat cream cheese, peanut butter, and 6 tablespoons caramel sauce in a large bowl with an electric mixer on medium-high speed until very smooth and creamy, stopping to scrape down sides of bowl as needed, about 2 minutes.

5. Add powdered sugar, and beat on low speed until smooth and fluffy, about 10 seconds. Carefully fold whipped topping into cream cheese mixture in 3 additions, folding until mixture is homogeneous and well combined. Fold in the 1 ½ cups finely chopped nougat bars until evenly distributed.

6. Spread remaining 2 tablespoons caramel sauce evenly over bottom of chilled crust.

7. Transfer filling into crust, and smooth into an even layer using a small offset spatula. Cover loosely with plastic wrap, and chill in the refrigerator until filling is completely firm, at least 4 hours or up to 24 hours.

8. Before serving, drizzle with chocolate syrup and caramel sauce. Sprinkle evenly with the ⅓ cup chopped nougat bars and peanuts. Return to the freezer until sauce is set, about 5 minutes. Serve immediately.