This has absolutely no redeeming nutritional value. And I don’t think I care in the slightest. The original receipe called for peanuts, but I never have peanuts on hand. Plus, I really like walnuts. They also called for semi-sweet chocolate chips, but I only have bittersweet chips. Plus, I like bittersweet chocolate. It also wanted me to melt the caramel candies with water, but I’m too lazy for that, so I used caramel sauce (not caramel “flavored” sauce!)

Crust
16 Oreos
4 tablespoons unsalted butter, melted

Filling
1 cup bittersweet chocolate chips
7 oz marshmallow creme
4 ounces neufchatel cheese, softened
1/2 cup heavy cream
1/2 cup peanut butter
2 tablespoons unsalted butter, softened
1 tablespoon caramel topping
6 ounces caramel topping
1/2 cup walnuts, chopped

Preheat oven to 350 F.

Toast the walnuts, for about 8 minutes.

In a food processor, turn the oreos into chocolate dust. Mix together to cookie crumbs and butter, and press into a pie pan. Bake for 10 to 15 minutes.

Gentle spread the chocolate chips in the hot pie shell, allowing them to melt. After about 5 minutes, spread them over the crust.

Place the pie shell in the refrigerator to firm up. (I think the freezer would be a whole lot faster if I make this again.)

Once the crust has firmed up, sprinkle the chopped nuts over the chocolate, then pour the caramel topping over everything. Put the crust back in the refrigerator.

Whip together the cream cheese, heavy cream, peanut butter, marshmallow creme, butter, and ONE tablespoon of the caramel topping.

Spread the topping over the caramel layer, and refrigerate for at least two hours.

They called for shaving chocolate curls over the pie, but that seems way too much for this pie. If I make this again, I may ditch the chocolate chips entirely.

Adapted from Cook’s Country Chocolate Desserts