Paper Paint and Pine: . . . Candy Bar Pie with Pretzel Crust . . .

Anything with Peanut Butter AND Snickers AND Pretzels has to be amazing, right? Yep, in my mind that is going to be one awesome recipe and this one sure fits the bill. So yummy!

I saw this recipe online at Southern Living several years ago and made it a couple times and then forgot about it until last weekend when I was planning a dinner and needed a dessert that was good but not too time consuming or too hard to make. I started flipping through my massive binder of recipes and this one was what caught my eye and I suddenly remembered how great it was. It has a pretzel crust which makes it unique and then it has almost a caramel flavor due to the Snickers and the filling ends up being like a cheesecake and then the crunchy nuts on top just push it over the top.

Have I made you want to run to your kitchen to start preparing this Candy Bar Pie? I hope so because it's that good.

. . . you will need. . .

CRUST:

2 cups finely crushed pretzel sticks 2 Tablespoons packed light brown sugar 3/4 cup melted butter

PIE:

3 (2.07-oz.) Snicker Bars or about 20 mini Snickers (the tiny ones)
1 baked Pretzel Crust
1 1/2 packages cream cheese, softened
1/2 cup sugar
1/3 cup sour cream
1/3 cup creamy peanut butter
2 large eggs
2/3 cup semisweet chocolate morsels
2 tablespoons whipping cream 1/4 cup chopped salted peanuts

for the crust Stir together all ingredients; firmly press crumb mixture on bottom, up sides of a lightly greased 9-inch pie plate. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and cool crust 1 hour or until completely cool before filling.

for the pie Preheat oven to 325°. Cut candy bars into 1/4-inch pieces; arrange over bottom of crust. Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add sour cream and peanut butter, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Spoon cream cheese mixture over candy on crust.
Bake at 325° for 35 to 40 minutes or until set. Remove to a wire rack, and let cool 1 hour or until completely cool. Cover and chill 2 hours.
Right before serving the pie microwave chocolate and cream in a microwave-safe bowl at HIGH for 30 seconds or until melted and smooth, stirring at 15-second intervals. Drizzle over top of cooled pie, and sprinkle evenly with peanuts.

gather your ingredients

Prepare crust by using 2 cups of crushed pretzels. I put mine in a ziploc bag and crushed them with a rubber mallet.

Combine melted butter, pretzels and 2 tablespoons of brown sugar and mix up

Press pretzel mixture onto a lightly greased pie plate and press it up the sides until about even. You may have to remove some of the excess so the crust isn't too thick. Bake at 350 for 10 to 12 minutes and then cool completely before assembling the pie.

Chop up your Snickers bars. I used the tiny mini ones and used about 20 of them chopped up into little pieces.

Place them all around the cooled pretzel crust covering the entire bottom of the crust.

Beat cream cheese and sugar until fluffy.

Add your sour cream and peanut butter and mix well. Then add eggs one at a time just until they are mixed in.

Pour your cream cheese mixture over the candy bars and smooth it all the way to the edges of the pie plate. Baked at 325 for about 35 to 40 minutes or until pie is set up.

Perfection! Let pie cool and then chill for at least 2 hours before serving.

Just before serving you are going to top the pie with drizzled chocolate and peanuts.

Chop your peanuts in a food processor of mini chopper

Mix your whipping cream and chocolate chips together and microwave to melt. Make sure you stir this up every 15 seconds so the microwave won't burn your chocolate.