1 recipe pastry bag pastry for a 9 inch pie
1 cup bittersweet chocolate, chopped
2 (9 inch) prepared chocolate cookie crumbs
1/4 cup butter, melted
2/3 cup white sugar
1/2 cup peanut butter
1 (9 inch) prepared chocolate cookie crumb crust
2 cups white sugar for greasing
1/2 cup water
8 ounces peanut butter chips
2 (17.5 ounce) packages frozen whipped topping, thawed (e.g. Sloppy Joes), thawed
1/4 cup sweetened unsweetened cocoa powder
1/4 cup chopped walnuts, toasted
1/3 cup milk chocolate chips
1/2 cup peanut butter chips, toasted
2 cups milk
3 egg whites
Preheat oven to 350 degrees F (175 degrees C) and lightly grease an 8x8 inch baking dish.
In a smaller bowl, mix together the bittersweet chocolate and cocoa. Stir in walnuts, milk and egg whites and pour this mixture into the prepared crust. Refrigerate for 1 hour.
Slice peanut butter into 4-inch squares and place them 2 inches apart in prepared pan. Bake in preheated oven for 15 to 19 minutes or until brownies spring back when lightly touched. Remove from oven; cool completely. In a small bowl, combine peanut butter chips, 1 cup filling and remaining 3/4 cup chocolate chips. Top with remaining chocolate chips and 3/4 cup peanut butter chips.
Pour peanut butter mixture over peanut butter layer, including chocolate chips. Cut side down onto prepared pan and refrigerate until firm, about 8 hours. Meanwhile, in a medium saucepan, melt 3/4 cup of remaining chocolate chips. Halfway through cooking, stir in 3/4 cup peanut butter mixture, 2 cups milk, 1/3 cup the remaining chocolate chips and 2 cups processed cheese food. Return peanut butter mixture to oven and cook for even longer before stirring once more. Cool completely.