Shelly's Recipe

CANDY BAR PIE

Category: Pies - Cream and Custard

3 (2.07 oz) chocolate-coated caramel-peanut nougat bars
1 baked Pretzel Crust (recipe follows)
1 1/2 (8 oz) pkgs 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 tbsp whipping cream
1/4 cup coarsely chopped, lightly salted peanuts

Preheat oven to 32Cut 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.

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.

Pretzel Crust
2 cups finely crushed pretzel sticks
1/4 cup firmly packed light brown sugar
3/4 cup melted butter

Stir together all ingredients; firmly press crumb mixture on bottom, up sides, and onto lip 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. Makes one 9-inch crust