1 baked pie crust

CHOCOLATE LAYER:

1/2 c. semi-sweet chocolate chips
1 tbsp. butter
2-3 tsp. water
1/4 c. 10X sugar

FILLING:

1 c. butter
1 c. firmly packed brown sugar
1 c. peanut butter
12 oz. container Cool Whip, thawed

TOPPING:

1/2 c. semi-sweet chocolate chips
1 tbsp. butter
2-3 tsp. milk
1 1/2 tsp. corn syrup

WHIP CREAM:

1/2 pt. heavy cream
1 1/2 tbsp. 10X sugar

GARNISH:

Peanuts

In small saucepan over low heat, melt 1/2 cup chocolate chips, 1 tablespoon butter with 2 teaspoons water, stirring constantly until smooth. Stir in powdered sugar; blend until smooth. Add the additional teaspoon of water if necessary, for spreading consistency. Spread mixture over bottom and sides of cooled pie crust. Refrigerate.

In medium saucepan, combine 1 cup butter and brown sugar. Cook over medium heat until butter is melted and mixture is smooth, stirring frequently. Refrigerate 10 minutes.

In large bowl beat peanut butter and brown sugar mixture at low speed. Beat 1 minute at medium-high speed. Add 12 ounces Cool Whip and beat until smooth and creamy. Pour over chocolate layer; refrigerate.

In small saucepan over low heat melt 1/2 cup chocolate chips and 1 tablespoon butter with 2 teaspoons milk and corn syrup, stirring constantly until mixture is smooth. Spoon over filling. Refrigerate at least 2 hours.

WHIP CREAM: Beat 1/2 pint and 10X sugar. Garnish pie with whip cream and peanuts.