Whatchamacallit Pie

• 6 ounces, weight Semisweet Chocolate Chips (about 1 Cup)
• 5 Tablespoons Unsalted Butter
• 2-1/2 cups Rice Krispies Cereal
• 8 ounces, weight Cream Cheese, Room Temperature
• 1 can (14 Oz. Can) Sweetened Condensed Milk
• 3/4 cups Creamy Peanut Butter
• 2 teaspoons Vanilla Extract
• 8 ounces, weight Cool Whip
• Chocolate Or Caramel Syrup, For Drizzling

1. For the crust:
2. In a double boiler, melt the chocolate chips and butter over medium heat. Stir until smooth and remove from heat. Gently stir in the Rice Krispies until completely coated. Set aside to cool slightly. Generously (and I mean generously!) butter the bottom and sides of your pie pan (or you'll never get your pie out). Press the crust into the 9-inch pie pan. You're gonna have to press firmly to get it all patted down enough to fit your pan. Chill in the refrigerator for 30 minutes to set the chocolate.
3. For the filling:
4. Using an electric mixer, beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter, and vanilla. Once combined, fold in the Cool Whip. Pour filling into crust. Drizzle with chocolate or caramel syrup and allow to set in the refrigerator for at least 2 hours.
5. Cook's tip: to help form the crust, try using waxed paper to help even out your crust in the pan. The crust mixture can be very sticky, so the waxed paper will help.

weight semisweet chocolate chips, butter, rice krispies, weight cream cheese, milk, peanut butter, vanilla, chocolate

Taken from tastykitchen.com/recipes/desserts/whatchamacallit-pie/ (may not work)