8 oz chocolate-covered pretzels
3/4 c butter, divided
1 T brown sugar
1 1/4 c +3 T heavy cream, divided
8 oz soft caramels
1/3 c roasted salted peanuts
8 oz finely chopped chocolate or chocolate chips (about 1 1/3 cups)
3/4 c creamy peanut butter
3/4 c powdered sugar
Crushed pretzels to fine crumbs, place in a bowl and toss together with the brown sugar.
Melt 1/2 c butter, pour about half of the butter over pretzel crumbs. Using a fork stir the crumbs and butter together. Mixture should be moist and hold together when pressed into a ball, but not liquidy or greasy. Continue to add butter, a little at a time, until you get a mixture with the consistency of wet sand.
Press crumbs into bottom and sides of 4 mini pie tins coated with nonstick spray, in an even layer. Place tins on a baking sheet and bake in 350 degree oven for 7-8 minutes, until crusts lose their shine and become matte and puffed. Remove from oven, if they have puffed up in the center, carefully press the crust down again. COOL COMPLETELY.
Prepare caramel filling — In a bowl combine caramels, 2 T butter and 3 T heavy cream, microwave in 30 second intervals, stirring after every 30 seconds, until caramels are melted and smooth. Add peanuts and stir to coat.
Divide peanut caramel mixture between the four pie shells and place in refrigerator. Prepare chocolate layer–
Place chocolate in a bowl. Heat 1 c cream in a small saucepan, until it simmers. Pour the cream over the chocolate and let it sit for 1 minute to soften the chocolate, then whisk chocolate and cream together until shiny and smooth.
Pour chocolate over the caramel layer, until it comes to the top of the shells. (Depending on the height of your pie shells, you might not need to use all the chocolate. Save it for a later use, or drizzle some on top of your finished pies.) Place in refrigerator for the chocolate to set, for about 20 minutes. Prepare peanut butter frosting —
In a bowl combine peanut butter, powdered sugar and 2 T butter, beat on low speed until combined. Turn the speed to medium and slowly add 1/4 c cream, turn speed to medium high; beat until light and fluffy. Remove the cold pies from the pans and place on serving plates. Place frosting into a piping bag fitted with a star tip and pipe the frosting on top of each pie.
If desired decorate pies with sprinkles, drizzle of chocolate sauce or chocolate-covered pretzels. Serve pies at room temperature. DO NOT EAT COLD
