1/3 c. butter
2 1/2 c. Rice Krispies
6 oz. semi-sweet chocolate chips
1 (8 oz.) cream cheese, softened
3/4 c. peanut butter
3 tbsp. lemon juice
1 tsp. vanilla extract
1 (4 oz.) Cool Whip
1-2 tsp. chocolate flavored syrup
1 (14 oz.) sweetened condensed milk

In heavy saucepan, melt 1/3 cup butter and 1 (6 ounce) package chocolate chips over low heat. Remove, gently stir 2 1/2 cups Rice Krispies until completely covered. Press into bottom and up the sides of a greased 9 inch pie plate. Chill 30 minutes.

In large bowl, beat cream cheese until fluffy; beat in milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in Cool Whip. Turn into crust. Drizzle syrup over top of pie; gently swirl with spoon. Chill 4 hours or until set. Refrigerate left overs.