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.
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.
Note: For testing purposes only, we used Snickers candy bars.
My husband probably has the sweetest sweet tooth going, but he even thought that this was too sweet. I thought it was too heavy. I did follow the directions with no substitutions. I'm just not sure its something I would make again.
I've made this several times now, usually when entertaining, and it's a huge hit. The sweet/salty combination is perfect, and it just looks impressive. It overfills my pie plate, so maybe it's time for a good deep dish pie plate!
I like to make it a little lighter, so I use neufchatel cheese in place of the cream cheese, and I substitute non-fat greek yogurt for the sour cream. Makes me feel better about it anyway!
This was an easy and impressive recipe that I served at a family gathering. My guests liked it fine, but I think it was too cheesecakey and rich. The pretzel crust was a little tough. I'm not sure I would make again with so many good dessert recipes out there.
This is undoubtedly the best pie I've eaten in a long time! I think I made the crust a little too thick but still tasted awesome! I wish I could take the credit for creating it. My guests wanted more. I will be making this pie again!!!
This recipe sounds great! I've noticed several people said it is too sweet, well you can make the pretzel crust without the brown sugar and their is no problem. I have another recipe for pretzel crust and it is just butter & pretzels. That should help with the sweetness.
I made this for my husband's birthday instead of a cake. He LOVED it and so did I. He took a bunch of precut pieces to work the next day and they all raved. It has the perfect combination of sweet/creamy/salty/crunchy. It is phenomenal and I'm not even a sweets eater!!