Combine the ingredients for the bottom in a microwave safe bowl and heat on 50% power for 1 minute, stir and heat for another 30 seconds on 50% power, until the mixture is smooth.
Reserve 1/4 cup of the mixture and pour the rest into the graham cracker crust. Place in the freezer for 10 minutes.
Whisk together the chocolate pudding mix with 1 cup cold milk until smooth.
Fold in the thawed whipped topping until fully combined.
Pour mixture over the peanut butter layer and use the remaining peanut butter mixture to drizzle over the top.
Sprinkle with the mini chocolate chips.
Freeze for at least 10 minutes or refrigerate for at least 30 minutes, then slice and enjoy!
