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| 1 Tasse | Chocolate wafer cookie crumbs (approx. 20 wafers) |
| 1/4 Tasse | butter unsalted, melted |
| 1 Tasse | Peanut butter, smooth or crunchy |
| 1/2 Tasse | Unsalted butter, at room temperature |
| 1 Tasse | sugar granulated |
| 1 Teelöffel | vanilla extract pure |
| 1 1/2 Tasse | whipping cream |
| 2 | Crispy Crunch chocolate bars chopped or 3/4 cup chocolate chips |
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To make the crust, combine the chocolate wafer crumbs and melted butter. Press into the bottom and sides of a 9 inch pie dish.
To make the filling, beat the peanut butter with 1/2 cup butter until light and fluffy. Beat in the sugar. Add vanilla and beat well.
Beat the cream until soft peaks form. Fold it into the peanut butter mixture with the chopped Crispy Crunch bars or chocolate chips.
Mound into the pie shell. Refrigerate for at least 2 hours before serving. Yield: 8 servings. Typed in MMformat by cjhartlin@email. Msn. Com
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