Using an electric mixer, whip together the dulce de leche and cream cheese for 1-2 minutes until combined.
Fold in ½ of the thawed whipped topping and ½ of the cubed Snickers bars. Spread into the premade graham cracker pie crust. Cover and chill for at least 4 hours.
Just before serving, frost with the remaining whipped cream. Arrange remaining cubed Snickers bar pieces on top.
In a microwave safe bowl, melt together the chocolate and heavy cream. Heat in 20 second increments stopping to stir each time. Repeat until smooth. Allow to cool slightly then drizzle on top of the candy bar pieces.
Sprinkle with chopped salted caramel peanuts and serve.