In a food processor or blender, pulse pretzels until crushed. Stir in sugar and butter. Press into a 9-inch Good Cook pie pan. Place crust in freezer until firm.
Melt half the chocolate in a heatproof bowl set over simmering water. Stir in remaining chocolate and remove from the heat. Let sit a few minutes, then stir until smooth and completely melted.
Dip each cookie halfway into chocolate, letting excess drip off, and return to baking sheet. Sprinkle chocolate with remaining crushed peppermint and let stand until chocolate is set, about 1 hour.
In a large bowl or stand mixer, beat together cream cheese, peanut butter and powdered sugar. Slowly add half of the whipped topping. Pour mixture into crust.
Refrigerate until firm. To serve, drizzle with caramel sauce. Top with pretzels and peanut butter cups.
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