Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: melt butter and brown sugar over low heat until smooth. remove from heat. stir in peanut butter. cool. (i stick it in the fridge for about 20 minutes). while the peanut butter mixture is cooling, melt chocolate chips with shortening stirring constantly over low heat. spread 1/2 of the melted chocolate chips in pie crust. mix peanut butter mixture and cool whip until consistent. put in pie crust. drizzle the rest of the chocolate chip mixture over pie. freeze until almost hard.

Target recipe: in a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth. gradually beat in milk and lemon juice; fold in the whipped topping and 4 tablespoons of mini chocolate chips. spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over the top. cover with clear plastic wrap and chill in refridgerator for at least 4 hours. (note: if you prefer a firmer texture let chill overnight.).