If you have a good recipe for these, I'd be willing to give it a try.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwTTQ7jNEbqQmbx1SEtUsvHL9yOHi3eZGBMyaytsZrlNoK6mmMeWc-gl70Y_wuDcPeKql2KSSu70zYvXz0-wJVXuUT6nkYvze81S7Y9xEhqNlrpmcjUtqyQD05WHxGkBaGKQYdKJ41YHz/s600/cinnamonbuns2.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDGRgaPeZIfkX5Xp_OFiu_vTaGW-4oRw1ErES_L6B0sz1F4mdPz6oGfV_h-V7kMciUF-cJJitfKDl6msrsXSqqcyAPqx1RirdqxONUIRD8jCz9UQpLzqpniUP9PI8CBXzyaYRSLi0qXT7X/s600/cinnamonbuns1.jpg)
Directions:
1. Spread chocolate ice cream over bottom of cookie crust. Stir peanut butter into caramel topping. Drizzle 1⁄3 cup on ice cream; sprinkle with 1⁄4 cup each peanuts and chopped candy. (Freeze until ice cream is firm.)
2. Top with scoops of peanut butter ice cream. Stir 1 to 2 tsp water into remaining topping mixture; drizzle over top. Sprinkle with remaining peanuts and candy. Freeze at least 4 hours.
3. About 20 minutes before serving: Refrigerate pie to thaw slightly.
Planning Tip: Can be made 2 weeks ahead. Wrap airtight and freeze.