5 peanut butter cup candies cut in eighths
1 1/4 cup chocolate graham cracker crumbs (about 8 crackers)
4 Tbsp butter melted
2 1/2 cups milk
1 pkg butterscotch pudding
1 pkg vanilla pudding
1/4 cup peanut butter
8 ounce container cool whip, thawed
1/2 cup miniature marshmallows
1/4 cup peanuts
2 Tbsp. chocolate syrup

Preheat oven to 350 degrees. Refrigerate candies to make cutting easier. Mix butter and graham cracker crumbs well. Press into bottom of a 9 inch square pan. Bake 8 minutes. Cool completely.

Mix puddings, milk, and peanut butter until it begins to thicken. Fold in whipped topping. Spread evenly over crust.

Cut peanut butter candies into eighths. Sprinkle candies, marshmallows, and peanuts over pudding mixture. Drizzle with chocolate syrup. Cover with aluminum foil and freeze 6 hours or overnight. Cut into squares.