One baked & cooled 9 inch pie crust.

FIRST LAYER:

1/2 c. chocolate chips (semi-sweet)
1 tbsp. butter
2 to 3 tsp. water
1/4 c. powdered sugar

Melt together over low heat. Pour into crust and tilt to cover sides and bottom. Refrigerate 10 minutes.

SECOND LAYER:

1 c. butter
1 c. brown sugar
1 c. super chunky peanut butter
12 oz. Cool Whip

Heat together butter and brown sugar until butter is melted and mixture smooth. Refrigerate 10 minutes. Beat peanut butter into butter and brown sugar mixture on low, then one minute on high. Beat in Cool Whip one minute on low. Pour this layer into crust.

THIRD LAYER:

1/2 c. chocolate chips
1 tbsp. butter
2 to 3 tsp. milk
1 1/2 tsp. corn syrup

Melt together. Drizzle over filling in decorative design (as desired). Refrigerate 2 hours before serving.

To serve: Top with whipped cream and ground peanuts (if desired).