Delightfully Yummy Frozen Peanut Butter Pie

Prepare crust:

1 1/2 cups finely crushed pretzels

1/4 cup sugar

6 tablespoons melted butter

Combine finely crushed pretzels, sugar, and   melted butter in a 9 inch pie pan, mix well and press firmly into the pan. Bake in a 350 degree oven for 7 to 10 minutes. Set on cooling rack and cool completely.
Chocolate layer:

1/4 cup whipping cream

1 cup of milk chocolate chips

1 tablespoon light corn syrup
In a small saucepan bring whipping cream to a simmer. Once the cream comes to a simmer remove from heat, add milk chocolate chips. and 1 light corn syrup. Cover and let set for about 2 minutes. Beat the chocolate, cream, and light syrup until smooth and glossy. Pour this over the cooled crust and refrigerate until the chocolate is cooled and set. 
Caramel layer:

2/3 cup butter

1/2 cup brown sugar

1 tablespoon light corn syrup

1/4 cup whipping cream
In the mean time prepare caramel layer. In a small sauce pan combine  butter, brown sugar,  light corn syrup, and whipping cream. Stirring constantly bring this to a boil and cook for 2 minutes. Cool to almost room temperature and pour over chocolate layer. Reserve about 2 tablespoons of caramel sauce to drizzle over top of pie
Peanut butter layer:

8 ounce of cream cheese

1 1/2 cup peanut butter

2 teaspoons vanilla

1 tablespoon butter

1 3/4 cups powdered sugar

2 cups whipping cream
In a large mixing bowl beat cream cheese (make sure the cream cheese is room temperature) until fluffy. To this add the peanut butter, vanilla, butter, and powdered sugar. Beat all ingredients until well blended and fluffy, set aside. In another large mixing bowl beat whipping cream until stiff peaks form. Fold the whipped cream into the peanut butter mixture until well blended. Pour over the caramel layer.
Drizzle over top of pie with the remaining caramel (this may need to be heated a little until it is runny enough to pour), then drizzle 3 tablespoons of melted peanut butter (melted in the microwave until slightly runny), and sprinkle with 3 tablespoons of chopped milk chocolate chips. Freeze 3 to 5 hours before serving.