Chocolate Peanut Butter Candy Pie
Makes 1 (13x9-inch) pie
Crust:
2 (1.9-ounce) chocolate-covered crispy peanut-buttery candy bars*
1½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
Filling:
1½ cups creamy peanut butter
½ cup butter, softened
1 cup confectioners’ sugar
1 (8-ounce) container frozen whipped topping, thawed
½ cup chopped peanuts
⅓ cup heavy whipping cream
1 tablespoon light corn syrup
1 cup milk chocolate morsels
Garnish: chopped chocolate-covered crispy peanut-buttery candy bars, chopped chocolate-covered peanut butter cups*
1. For crust: In the work bowl of a food processor, pulse candy bars into fine crumbs. In a medium bowl, stir together candy crumbs, cracker crumbs, and melted butter. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 13x9-inch rimmed baking sheet. Freeze until firm, about 10 minutes.
