Easy Peanut Butter Candy Bar Pie Recipes

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.

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.

NO-BAKE CANDY BAR PIE

Steps:

• In a small bowl, beat the cream cheese until smooth. Fold in whipped topping. Crush the candy bars; fold 1 cup into cream cheese mixture. Spoon into crust. Sprinkle with remaining candy bar crumbs. Refrigerate for 2-4 hours before slicing.

PEANUT BUTTER CANDY BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press into pan. Bake 15 to 18 minutes or until edges are light golden brown. Cool 10 minutes.
• In small microwavable bowl, microwave chocolate chips and butterscotch chips on High 1 to 1 1/2 minutes or until melted. Spread evenly over base. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

PEANUT-BUTTERY CANDY PIE

Steps:

• Whisk together pudding mix and milk until thick. Fold in whipped topping.
• Crush candy bars into small crumbs. Fold all crumbs, except for 1 tablespoon, into pudding mixture.
• Pour mixture into pie crust and sprinkle top with tablespoon of candy crumbs. Cover and freeze well.

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.

CREAMY CANDY BAR PIE

Steps:

• Place candy bar pieces in the pie crust; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add the eggs, sour cream and peanut butter; beat on low speed just until combined. , Pour into crust. Bake at 325° until set, 35-40 minutes. Cool on wire rack. , In a large heavy saucepan, melt chocolate chips with cream over low heat; stir until smooth. Spread over filling. Refrigerate for 2 hours or overnight. Cut with a warm knife.

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 NO BAKE PEANUT BUTTER BARS RECIPE

Steps:

• In a medium bowl, mix together the melted butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended.
• Press evenly into the bottom of an ungreased 9 × 13 inch pan. (I did mine in a 9 X 9 inch square pan because I wanted them to be thicker)
• In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer.
• Refrigerate for at least one hour before cutting into squares.