6 oz semisweet chocolate chips (@ 1 cup)
5 Tbl butter
2 ½ cups crisp rice cereal
¼ cup mini semisweet chocolate chips
8 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
¾ cup creamy peanut butter
2 tsp real vanilla extract
1 cup heavy cream
3 oz milk chocolate
2 Tbl heavy cream
milk chocolate for curls to garnish
Melt 6 oz chips and butter in double boiler on low heat. Remove from heat and stir until smooth. Gently stir in rice cereal until completely coated. Set aside to cool until lukewarm and stir in mini chips. Press into bottom and sides of a buttered 9″ pie plate. Chill for 30 minutes.
In a large bowl with an electric mixer, beat cream cheese until fluffy. Beat in condensed milk, peanut butter and vanilla. In a medium bowl, beat heavy cream until soft peaks form. Fold the whipped cream into the peanut butter mixture. Pour filling into chilled crust.
In a double boiler, melt the milk chocolate over hot, not simmering, water. Add heavy cream and stir constantly until blended. Set aside to cool slightly, then drizzle the chocolate over the top of the pie. Refrigerate until firm (at least 2 hours, overnight is best). Garnish with milk chocolate curls. (Use a vegetable peeler on a bar of chocolate to make curls – white and milk chocolate together might look & taste good.).