Cut the candy bars after the crust is made and cooled, and the filling is mixed and ready to go. The candy dries out very quickly, and you want it to be soft so it blends and melds with the luscious filling.
Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients:
- 9" pie crust
- 2/3 cup brown sugar
- 2 (8 oz.) pkgs. cream cheese, softened
- 2 eggs
- 1/3 cup sour cream
- 1/2 cup creamy peanut butter
- 10.3 oz. Snickers candy bars
- 1/3 cup peanut butter
- 1-1/2 cups semisweet chocolate chips
Preparation:
Preheat oven to 425 degrees. Blind bake pie crust for 5-7 minutes until just set. Remove from oven and cool completely on wire rack. Reduce oven temperature to 325 degrees F.
In medium bowl, combine brown sugar and cream cheese and beat well until smooth. Add eggs, one at a time, beaten well after each addition. Add sour cream and 1/2 cup peanut butter and beat again until smooth.
Cut candy bars into 1/4" slices and place on bottom of cooled pie crust. Pour cream cheese mixture over candy bars, making sure to completely cover all the candy. Bake at 325 degrees for 30-40 minutes until center is set when you gently jiggle the pie. Cool completely on wire rack.
In small saucepan, combine 1/3 cup peanut butter and semisweet chocolate chips and heat gently until chips are melted, stirring constantly. Spread over top of pie. Refrigerate pie 2-3 hours before serving; store in refrigerator. 10 servings
