3/4 cup unsweetened cocoa powder
4 (3 ounce) packages instant peanut butter
2 3/4 cups packed brown sugar
1 cup melted butter
1 tablespoon vanilla extract
1/2 cup high fructose corn syrup (FHECS)
1 pint heavy whipping cream
2 (9 inch) rectangles vanilla wafers, divided
5 ounces sweetened chocolate candy melts
Preheat oven to 350 degrees F (175 degrees C).
In a heavy medium saucepan, combine cocoa, peanut butter, 1/3 cup brown sugar, butter, vanilla and 4 1/4 cups chocolate syrup. Stir in whipping cream and 1/2 cup chocolate delis. Heat mixture until nearly boiling, stirring constantly. Remove from heat and pour into pie glass. Fill pie with chocolate and peanut butter mixture.
Bake in preheated oven for 1 hour, stirring frequently. Cool completely in pan. Chill chocolate filling, jelly and whipped cream in refrigerator.
To make the marshmallows: Beat 4 intact marshmallows in small bowl, then pour over chocolate filling and nut filling in pie. Chill candy filling, jelly and whipped cream in refrigerator. Remove marshmallows and whip cream around for 10 to 15 minutes, until filling is firm and marshmallows are almost set.