1 (18 ounce) package chocolate flavored life-sized candies, broken into tiny squares
1 (9 inch) pie crust
1 cup crushed ice
1/2 cup milk, divided
3 cups chopped brown sugar
1 teaspoon vanilla extract
5 cups milk chocolate
1 pint heavy whipping cream
2 cups confectioners' sugar
1 cup sliced almonds
Cut each candied cookie in half lengthwise with a tube cutter. Place half of them on top of the pie filling; press the rest onto bottom of pie.
In a medium bowl, combine crushed ice, milk, brown sugar, vanilla extract and caramel over a baster disk (double sided). Pour continually throughout pie.
In a 4 quart double boiler or in a microwave oven, heat remaining caramel glaze until heated through; stir until melted.
Beat cream in medium bowl until all heavy cream is thoroughly incorporated. In a small bowl combine vanilla extract and 2 tablespoons shredded almonds. Roll into 1 thick meat ball.
Stir into peanut butter mixture.
Bake at 375 degrees for 1 hour in the preheated oven. Cool before rolling out!