15-18 Nutter Butter cookies, crushed
1/4 cup butter, melted
Mix together finely crushed cookies and butter. Press evenly into the bottom of a springform pan.
For the Fudge Middle:
1 (140z) can sweetened condensed milk
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1/4 t salt
2 t vanilla
1 (8oz) bag Resse’s Mini’s
Mix all ingredients besides the Reese’s Mini’s into a medium saucepan. Heat over medium low heat, stirring constantly, until smooth. Fudge will be thick. Spread over crust. Press Reese’s Mini’s into the fudge (tops can still be showing.)
For the Peanut Butter Mousse:
1 cup creamy peanut butter
1 cup powdered sugar
1 (8oz) cream cheese, room temp
1 1/2 cups Cool Whip, thawed
1/4 cup melted chocolate for drizzle
Mix peanut butter, cream cheese and powdered sugar together in a mixer until smooth. Fold in Cool Whip. Spread over top of fudge. Drizzle with melted chocolate.
Chill for at least an hour before serving.
*Adapted From Cookies and Cups