Preheat oven to 350 degree. Refrigerate peanut butter chip candies for easier cutting. Finely chop graham crackers; place in small bowl. Add butter; mix well. Press crumb mixture onto bottom of square pan. Bake 8 minutes. Cool completely. Pour milk into bowl. Add pudding mixes and peanut butter; whisk 2 minutes or until pudding begins to thicken using whisk. Fold in whipped topping. Spread evenly over crust. Cut peanut butter cup candies into eighths. Sprinkle candies, marshmallow and peanuts evenly over pudding mixture. Drizzle with chocolate syrup. Cover with aluminum foil; freeze 6 hours or overnight. When ready to serve, let stand at room temperature, 20 minutes. Cut dessert into squares using knife dipped in warm water.
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