16 Nutterbutter sandwich cookies
2 tablespoons butter, melted
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter
2 tsp vanilla extract
1/4 tsp kosher salt
12 ounces Cool Whip, thawed & divided
9 whole peanut butter cups
1 cup mini peanut butter cups
Place cookies and butter in a food processor. Pulse until fine. Spread in the bottom of an 8×8 baking pan. Set aside.
Place the whipping cream in the microwave until hot approximatly 30 seconds- 1 minute. Add the chocolate chips. Let sit for 2-3 minutes. Stir well until all the chocolate is melted.
In a mixing bowl beat the cream cheese, peanut butter, sugar, vanilla, and salt until creamy. Fold in 8 oz of Cool Whip
Add the peanut butter filling over the cookie crust. Top peanut butter cups, and chocolate ganache. Add remaining Cool Whip, and mini peanut butter cups. Refrigerate overnight.