Prepare the crust by adding Nutter Butters to a food processor and blending until fine crumbs. If no food processor, crush with a rolling pin.

Melt the butter and mix with the crumbs. Press mixture into a 9 inch pie pan. Refrigerate or bake at 350°F for 10 minutes.

Cool the crust completely if baked.

Microwave hot fudge for 30 seconds and spread on the bottom of the cooled crust.

In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and peanut butter; beat until incorporated.

Mix in milk and vanilla. Fold in cool whip until fully incorporated.

Spread the filling over the fudge layer, cover, and freeze for 2-3 hours until firm.

Drizzle melted peanut butter and hot fudge over the pie before serving. Garnish with mini chocolate chips.