Preparation

1. Preheat oven to 350 degrees F.
2. For the crust: Add peanut to food processor and pulse until roughly chopped. Add graham cracker crumbs, granulated sugar, and melted butter to the food processor and pulse until evenly combined.
3. Transfer crust mixture into a 9x13-inch baking dish and press into a thin, even layer to form a crust. Bake for 8-10 minutes or until lightly golden.
4. Allow crust to cool as you make the fillings.
5. For the peanut butter layer: Add peanut butter, brown sugar, vanilla extract, and cream cheese to a large bowl. Mix for about 1 minute, or until smooth. Gently fold in half of the whipped topping until just combined, then spread mixture over the cooled crust.
6. For the chocolate layer: In a large bowl, add pudding mixture and milk. Mix until the pudding begins to thicken, about 1-2 minutes. Gently spread the chocolate mixture over the peanut butter layer.
7. Spread the remaining whipped topping over the pudding and garnish with chocolate chips and additional peanuts.
8. Tightly cover and place in fridge for at least 2 hours to fully set.