Pulse 10 - 12 peanut butter cookies in a food processor until you have at least 2 cups worth. Mix the cookie crumbs with the melted butter and press it into a pie pan. Bake for 10 minutes. Remove and cool.

Crumble brownies into the bottom of the crust. I used about 6 brownies.

Put the brown sugar, cornstarch, and salt into a large pot. Sit together to get the brown sugar mixes through. Whisk in the milk and cream and cook over medium heat bringing the mixture to a simmer, whisking occasionally along the way.

As the mixture comes to a simmer, whisk constantly for one minute as it simmers. The mixture should be thick and coat the back of a wooden spoon. Remove from the heat and add peanut butter and vanilla extract. Pour the pudding over the brownies in the cookie crust. Cover the pudding with plastic wrap and refrigerate for at least 4 hours.

Remove the plastic wrap. Top with brownie slices and drizzle with chocolate syrup and melted peanut butter.