Ingredients

• 1 1/2 cups chocolate graham crackers, crushed (1 packet, 9-10 crackers)
• 6 tablespoons butter or margarine, melted
• 1 Butterfinger candy bar, crushed
• 8 ounces PHILADELPHIA Cream Cheese
• 1 teaspoon vanilla extract
• 1/4 cup dark brown sugar
• 1/4 cup granulated white sugar
• 1/2 cup creamy peanut butter
• 16 ounces Cool Whip, unthawed
• 8 mini pie pans or ramekins
• 1 Butterfinger candy bar, crushed
• 1 ounce mini semi-sweet chocolate chips or semi-sweet chocolate shavings
• 1 ounce crushed peanuts

Directions

1. FOR PIE CRUSTS: Mix together first three ingredients (chocolate graham crackers, butter and one Butterfinger). Divide mixture evenly among eight small pie pans, and press firmly into bottom and sides. Put pie shells into freezer to chill until ready to fill.
2. FOR PIE: Mix together next 6 ingredients (PHILADELPHIA Cream Cheese, vanilla extract, dark brown sugar, granulated white sugar, creamy peanut butter, and Cool Whip). Beat on med-low for 30 seconds, then scrap down sides of bowl. Beat on high for 1 minute. Pie filling is now ready.
3. TO FINISH: Evenly divide pie filling into eight mini pie pans. Garnish each pie evenly with crushed Butterfing, mini semi-sweet chocolate chips or semi-sweet chocolate shaving, and crushed peanuts (all optional). Cover each pie and freeze for at least two hours before serving.
4. ADDITION: This can all be made into one large pie that serves 8 or into 8 individual pies for parties and other get togethers.