Servings: 12  servings

5   peanut butter cup candies (0.6 ounce each), each cut into eighths 5   peanut butter cup candies (0.6 ounce each), each cut into eighths
1 1/4 cups chocolate graham cracker crumbs (about eight 5 x 2 1/4-inch crackers) 1 ¼ cups chocolate graham cracker crumbs (about eight 5 x 2 ¼-inch crackers)
4 tablespoons butter or margarine, melted 4 tablespoons butter or margarine, melted
2 1/2 cups cold milk 2 ½ cups cold milk
1 package (3.4 ounces) butterscotch instant pudding and pie filling 1 package (3.4 ounces) butterscotch instant pudding and pie filling
1 package (3.4 ounces) vanilla instant pudding and pie filling 1 package (3.4 ounces) vanilla instant pudding and pie filling
1/4 cup peanut butter ¼ cup peanut butter
1 container (8 ounces) frozen whipped topping, thawed 1 container (8 ounces) frozen whipped topping, thawed
1/2 cup miniature marshmallows ½ cup miniature marshmallows
1/4 cup peanuts ¼ cup peanuts
2 tablespoons chocolate-flavored syrup 2 tablespoons chocolate-flavored syrup

Preheat oven to 350°F.
Refrigerate peanut butter cup candies for easier cutting. Finely chop graham crackers using Food Chopper; place in Small Batter Bowl. Add butter; mix well. Press crumb mixture onto bottom of Square Baker. Bake 8 minutes. Cool completely.
Pour milk into Classic Batter Bowl. Add pudding mixes and peanut butter; whisk 2 minutes or until pudding begins to thicken using Stainless Whisk. Fold in whipped topping. Spread evenly over crust.
Cut peanut butter cup candies into eighths using Utility Knife. Sprinkle candies, marshmallows and peanuts evenly over pudding mixture. Drizzle with chocolate syrup. Cover with aluminum foil; freeze 6 hours or overnight.
When ready to serve, let stand at room temperature 20 minutes. Cut dessert into squares using Utility Knife dipped in warm water.