Ingredients

• 1.5 cups graham cracker crumbs
• 0.25 cups roasted salted peanuts
• 0.25 cups light brown sugar
• 0.5 cups unsalted butter , melted

Instructions

1. 1 Gather all ingredients.
2. 2 To make the crust: Place crackers, 1/4 cup peanuts, and brown sugar in the bowl of a food processor and process until crushed into very fine crumbs, about 45 seconds. With processor running, pour melted butter through food chute; process until well combined, about 10 seconds.
3. 3 Transfer mixture to an ungreased 9-inch pie plate; press crumbs evenly into bottom and up sides of pie plate. Freeze, uncovered, until crust is hardened, about 15 minutes.
4. 4 Meanwhile, make filling: Beat cream cheese, peanut butter, and 6 tablespoons caramel sauce in a large bowl with an electric mixer on medium-high speed until very smooth and creamy, stopping to scrape down sides of bowl as needed, about 2 minutes.
5. 5 Add powdered sugar, and beat on low speed until smooth and fluffy, about 10 seconds. Carefully fold whipped topping into cream cheese mixture in 3 additions, folding until mixture is homogeneous and well combined. Fold in the 1 ½ cups finely chopped nougat bars until evenly distributed.
6. 6 Spread remaining 2 tablespoons caramel sauce evenly over bottom of chilled crust.
7. 7 Transfer filling into crust, and smooth into an even layer using a small offset spatula. Cover loosely with plastic wrap, and chill in the refrigerator until filling is completely firm, at least 4 hours or up to 24 hours.
8. 8 Before serving, drizzle with chocolate syrup and caramel sauce. Sprinkle evenly with the 1/3 cup chopped nougat bars and peanuts. Return to the freezer until sauce is set, about 5 minutes. Serve immediately.
9. 9 Serve immediately and enjoy!

Nutrition per serving