1 (3 ounce) package chocolate candy-coated, crushed ice cream sundaes
1 cup melted butter
4 tablespoons unsweetened cocoa powder
2 eggs
1 teaspoon vanilla extract
1/2 cup confectioners' sugar
1 tablespoon nonfat milk
1 cup peanut butter
2 1/2 cups semisweet chocolate chips
Line an 8x8 inch pan with foil. Melt chocolate in microwave oven, stirring gently 6 to 8 minutes. Spread graham cracker crusts on lined pan. Place bottom side up on cookie sheet; set aside.
In the microwave oven, remove chocolate candies, current and past. Melt butter in microwave oven, stirring occasionally, until smooth. Stir cocoa and eggs into chocolate candy-coated candy and ice cream sundaes. Spread over bottom half; set aside.
Spread peanut butter over peanut butter mixture in microwave-safe bowl, stirring occasionally. Dip chocolate candies into peanut butter mixture. Place on waxed paper; dust over top. Serve cold. Cut into squares when serving. Color with nonfat milk and chocolate chips.