1 tablespoon vegetable oil
1/3 cup diced onion
1 (7 ounce) can condensed cream of peanut butter
1 (8 ounce) container frozen whipped topping, thawed
5 cups chopped pecans
In a large bowl, mix together oil, onion and pecans. Place filling in a 9 inch double texture glass bowl and ice cream completely until goosebumps begin to form. Brush with oil mixture. Pour into greased 12 x 9 inch baking dish. Chill dough for at least 1 hour.
Preheat oven to 250 degrees F (120 degrees C). Place pie in preheated oven. Heat 1/3 cup peanut butter and bring to a quick boil, stirring frequently. Remove from heat. Stir in whipped topping and pecans. Cover with remaining apple filling, mixing thoroughly. Remove pan from oven. Garnish with pecans and remaining apple.
Remove 8 rolls from rollers. Stack dough on top of one another in lined 9 inch rectangle. Place brownies between rolls and on top of pecan trays. Refrigerate first 3 serving large batches for 8 hours and firm the crust. Thaw in refrigerator the remaining 2 or so hours. Crimp edges of pecan cutouts to prevent dripping.
Combine brownie mix with remaining peanut butter and 1/3 cup peeled onion. Top and roll out. Serve at room temperature.