Combine 1 Tablespoon butter, 1/2 cup semisweet chocolate chips, 3 teaspoons water and 1/4 cup powdered sugar and microwave on medium for 1 minute. Pour over cooled crust. Refrigerate 10 minutes.
Mix well 1 cup butter and 1 cup brown sugar. Microwave about one minute. Mix well and refrigerate for 10 minutes.
Mix peanut butter and 12 ounces thawed Cool Whip. After mixed well, stir in brown sugar mixture and pour into pie shell covering the chocolate layer. Refrigerate several hours or overnight.
Mix 1/2 cup semisweet chocolate chips, 1 Tablespoon butter, 3 teaspoons white Karo syrup and 3 teaspoons milk. Microwave on medium for 1 minute. stir well and let cool. Spread over chilled pie. Keep refrigerated. (Let sit at room temperature for 10 to 15 minutes before serving as it will cut easier.