In a food processor, process whole Oreo cookies until they are fine crumbs. In a medium bowl, combine crumbs and melted butter. Mix well to coat cookie crumbs with melted butter.
Press crumb mixture up the sides and onto the bottom of a deep dish pie plate; set in the freezer to firm up.
In a small bowl, combine the caramel bits and 1/4 cup whipping cream and microwave 1-minute at a time, stirring between sessions until the caramels are completely melted; stir well until smooth.
Pour melted caramel mixture into the bottom of the pie, on top of the crust. Return to freezer to set.
In a separate medium bowl, beat 2 cups of whipping cream until stiff peaks form; set aside.
In another large bowl, beat peanut butter, cream cheese, sugar, salt and vanilla until creamy and well combined.
Fold in the whipped cream and stir gently until combined.
Fold in 4 chopped Snickers bars until combined.
Scoop all of the filling ingredients into the pie plate on top of the caramel. Heap in the center and smooth all around. Return pie to freezer.
For the topping, in a medium bowl, combine chocolate chips and 1/3 cup heavy whipping cream. Microwave on high for 1 minute, stir. Continue microwaving 30 seconds and stirring until the chocolate is melted and the cream has been incorporated.
Place pie on a large baking sheet.
Slowly pour chocolate ganache over pie, smoothing to the edges as needed.
Garnish with chopped Snickers and peanuts.
Return to the freezer until ready to serve.
When ready to serve, set pie on counter at room temperature for 10 minutes before cutting.
Run a sharp knife under hot water and make your first cut. Clean knife and run under hot water for every cut to make clean cuts.
You may keep pie in the refrigerator for up to 4 days or in the freezer for longer storage.