Instructions

• Place the 20 chocolate graham cracker sheets in a food processor and pulse to fine crumbs. (If you do not have a food processor, place the sheets in a heavy-duty zip-top bag and crush with a rolling pin until fine.)
• In a medium bowl, combine the graham cracker crumbs with 6 tablespoons granulated white sugar. Drizzle in 3/4 cup (1 ¾ sticks) melted butter and stir until the crumbs are evenly moistened.
• Divide the crumb mixture evenly between two pie plates. Press the crumbs firmly into the bottoms and up the sides of each plate to form even crusts.
• Refrigerate the crusts for 30 minutes while you prepare the filling.
• Chop all five 2.07-ounce Snickers bars. Set aside three chopped bars for the filling and reserve the remaining two bars for garnish.
• In a large bowl, beat 8 ounces room-temperature cream cheese with 1 1/2 cups powdered sugar and 1/2 cup peanut butter using an electric mixer on medium speed until smooth and creamy.
• Stir the three chopped Snickers bars into the cream cheese mixture.
• Gently fold in 16 ounces Cool Whip with a rubber spatula until just combined and no streaks remain.
• Divide the filling evenly between the two chilled crusts and smooth the tops.
• Drizzle chocolate syrup and caramel syrup over each pie, then sprinkle chopped peanuts and the reserved chopped Snickers bars on top as garnish.
• Keep the pies refrigerated until ready to serve.