Easy Peanut Butter Candy Bar Pie Food

PEANUT BUTTER CANDY BAR PIE

Steps:

• Preheat oven to 350°F. Place your pie crust in a 9" pie plate and crimp the edges as desired. Chill until dough is ready.
• Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes. Add egg, vanilla, milk, and salt and mix until combined. Slowly add flour and mix until dough just comes together. Stir in chocolate chips and chopped candy pieces. (I used Kit Kat and Butterfingers.)
• You can also use a hand mixer for this recipe, if you prefer.
• Press cookie dough into the prepared pie crust. Press additional candy on the top, if desired. (I pressed more chocolate chips, Butterfingers, Kit Kats, and Rolos on top.)
• Cover edges of the pie with a pie shield or strips of foil. Bake for about 35-45 minutes, removing the pie shield about 10 minutes prior the pie finishing baking.
• Cool completely before slicing and serving. Serve it room temperature or warm, plain or with ice cream or whipped cream.
• Store covered for up to 3 days or slice and freeze for up to one month.

PEANUT BUTTER CANDY BAR PIE RECIPE

Steps:

• In a large bowl, using a mixer, blend the cream cheese and peanut butter until combined.
• Slowly add the powdered sugar 1/2 cup at a time, mixing well after each addition. Blend in the chopped candy.
• Spread filling evenly across the crust. Wrap the pie tightly with aluminum foil. Place in the freezer for one hour before serving.
• Immediately before serving, top with fudge sauce, whipped cream, an additional chopped candy, if desired.

DEEP-DISH SNICKERS PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Melt 1 cup of the candy bars with the butter in a small saucepan over medium heat, whisking frequently, about 4 minutes.
• Pulse the cookies in a food processor to fine crumbs. Drizzle in the candy mixture until the crumbs are completely coated. Firmly press the crumb mixture into the bottom and up the side of a 9-inch deep-dish pie plate. Bake until the crust is set, 10 to 12 minutes. Spread the dulce de leche over the warm crust with an offset spatula then drizzle with 1/4 cup hot fudge; set aside.
• For the filling: Beat the peanut butter, cream cheese and sugar in a large bowl with an electric mixer on medium speed until combined. Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Fold in the remaining 1 cup chopped candy bars. Pour the filling into the crust, evening out the top with a spatula. Drizzle with the remaining 1/4 cup hot fudge sauce.
• Make a decorative ring around the edge of the pie (do not cover the crust) with more chopped candy bars, overlapping them slightly. Inside that ring, make a second ring with the chopped peanuts. Chill until set, at least 4 hours and up to overnight.

PEANUT BUTTER CANDY BAR PIE

Steps:

• Preheat the oven to 350 degrees F.
• Finely crush the pretzels with a food processor and measure out two cups. Place crumbs into a mixing bowl. Add the sugar and whisk to mix. Then add the melted butter. Stir until all the crumbs are coated.
• Press the pretzel mixture into and up the sides of a 9-inch baking dish. Bake for 10 minutes. Let cool.
• Reset the oven temperature to 325 degrees F.
• Cut the candy bars into thin slices about 1/4-inch thick. Place them into the bottom of the prepared crust.
• Use a mixer to beat the cream cheese, sugar, vanilla, and peanut butter until fluffy and well mixed. Add the sour cream and beat until incorporated into the cream cheese mixture. Add the eggs, one at a time, and beat just until the yellow disappears.
• Place the filling into the crust over the candy bars. Measure out a sheet of aluminum foil to cover the pie. Fold the aluminum foil in half. Then cut a half-circle shape from the middle of the sheet, being careful not to make it too large. Open the aluminum foil and place it over the pie to shield the crust from further browning. Bake for 35 minutes or until the center is set. It will be jiggly but should not be liquid. Let the pie cool.
• Place the chocolate chips, peanut butter, and cream into a microwave-safe bowl. Heat for 30 seconds. Stir. Heat for 15 more seconds. Stir until melted. Spread the topping over the top of the pie. Evenly sprinkle chopped peanuts over the pie. Then sprinkle with a pinch of sea salt. Chill for at least 3-4 hours.

EASY PEANUT BUTTER-CANDY BAR PIE

Steps:

• Add milk gradually to peanut butter in large bowl, stirring constantly with whisk until blended. Add pudding mixes; beat 2 min. (Pudding will be thick.) Stir in half the COOL WHIP and chopped candy.
• Pour into crust.
• Top with remaining COOL WHIP; drizzle with caramel topping.

PEANUT BUTTER CANDY BARS

Steps:

• Grease a 10x15 inch pan. In a large bowl, combine 1 1/2 cups melted margarine, peanut butter, confectioners' sugar and graham cracker crumbs. Spread in prepared pan.
• Combine 1/2 cup margarine and chocolate chips in a medium saucepan over medium-low heat. Stir occasionally until melted and smooth. Spread over peanut butter mixture. Let cool completely before cutting into bars.

EASY SNICKERS BAR PIE

Steps:

• In a large mixing bowl, beat cream cheese, sugar and peanut butter until creamy.
• Stir in chopped candy bars.
• Gently fold in the Cool Whip just until mixed.
• Pour into crusts and refrigerate overnight.

PEANUTTY CANDY BARS

Steps:

• In a large bowl, combine the oats, brown sugar, butter, 1/2 cup peanut butter, corn syrup and vanilla. Press into a greased 13x9-in. baking pan. Bake at 375° for 12-14 minutes or until mixture is bubbly around the edges., In a microwave-safe bowl, melt butterscotch and chocolate chips; stir until smooth. Stir in peanuts and remaining peanut butter; spread over the oat mixture. Cool for 10 minutes; chill until set.