½bagmini Reese's peanut butter cups, halved or quartered
Instructions
Warm the peanut butter in the microwave for around 30 seconds to melt a bit (you can always go longer if it's not pourable).
Add the peanut butter into the mixing bowl along with confectioner's sugar, cream cheese, vanilla extract and salt.
Beat well for 1-2 minutes until everything is well combined.
Beat in the whipped topping until well combined and creamy.
Pour the mixture into the Oreo cookie crust and smooth the top with a spatula.
Squeeze some chocolate sauce onto the top of the pie (I squeezed it in a swirl) and then take a toothpick and lightly swirl it for a marbling effect. Less is more when it comes to swirling.
Put the cut up mini peanut butter cups all around the edges of the pie, near the crust.
Refrigerate for at least an hour before serving.
Notes
Mini Reese's Peanut Butter cups can usually be found in bags with the ice cream toppings near the freeze section- they're smaller than the Mini Peanut Butter Cups that come wrapped, which are usually sold in the candy section. If the little one's aren't available, you can always buy a bag of the wrapped ones and just chop them a bit smaller.