Peanut Butter Candy Bar Pie Recipes

PEANUT BUTTER PIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix graham cracker crumbs and melted butter together in a bowl until cracker crumbs are moistened. Press evenly into the bottom of a 9x13-inch baking pan.
• Bake in the preheated oven until lightly browned, about 7 minutes.
• Mix peanut butter, confectioners' sugar, honey, and vanilla extract together in a mixing bowl; stir in brown sugar. Fold flour into peanut butter mixture until well incorporated.
• Spread peanut butter mixture over graham cracker crust. Sprinkle with chocolate chips and peanut butter chips.
• Bake in the preheated oven until chips start to melt, 13 to 15 minutes. Cool before cutting into squares.

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.

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 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.

CANDY BAR PIE II

Steps:

• Cut candy bars in half lengthwise, then into 1/4 inch pieces. Place candy pieces over bottom of pie crust.
• In a small bowl, combine sugar and cream cheese; beat until smooth. Add eggs one at a time, beating well after each addition. Add sour cream and peanut butter; beat until mixture is smooth. Pour filling over candy pieces.
• Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes.
• In a small saucepan, heat whipping cream until very warm. Remove from heat, and stir in chocolate chips until smooth. Spread over top of pie. Refrigerate 2 to 3 hours before serving.

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 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.

CHOCOLATE PEANUT BUTTER PIE - BARS

Steps:

• Mix crust ingredients and press into a 9x13 greased baking pan (or use 2 8-inch pie pans). Bake at 350 for 10 minutes. Remove and cool.
• Microwave peanut butter and butter until soft, mix until well blended. Stir in powdered sugar until soft dough forms. Carefully spread over cooled crust.
• In small bowl, mix milk and pudding mix. Spread over peanut butter layer. Chill until firm, several hours or overnight.
• Top with whipped topping. Garnish with shaved chocolate, if desired.
• May substitute pre-made graham cracker crust if desired.

PEANUT BRITTLE

Steps:

• Heat oven to 200°F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve.
• Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
• Stir in butter and peanuts. Cook, stirring constantly, to 300°F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
• Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.