Hi Kelly! We haven’t tested that, so I can’t say for sure, but it should be just fine. Just note that chocolate syrup will not solidify like melted chocolate once put in the fridge, and it will be a little sweeter, too. If you try it, let us know how it goes! Happy Baking!

We used oreos for the crust instead of chocolate graham crackers. I did not use a sweetened peanut butter such as JIF and really liked it. I used Kirkland Natural Peanut Butter instead. My 8 year old said he wanted it to be sweeter, but I preferred it less sweet.

It was hard not to take a break at the whipped cream stage and use all of it on hot chocolate instead! So good!

Hi John! No problem at all – it is actually inside the recipe card, just below the last instruction. If you’re looking at the recipe itself, simply scroll down just a tad and you should find it. Let us know if you have any issues! Happy baking 🙂

Hi Kimberly! The purpose of the chill/freeze time here is to allow the pie to set, for the best texture when enjoying. You can definitely freeze instead of chilling, as Tessa mentions in the recipe, but we have found that about 3 hours in the freezer is needed to set the pie properly – but it’s definitely possible that you may be able to get away with less chill time in a pinch. Let us know how it goes!