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Rating: 4 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Kathryn T. Hall, Brookhaven, Mississippi
Recipe by Southern Living June 2008

Gallery

Credit: Jennifer Davick; Styling: Lisa Powell Bailey

Recipe Summary

prep:
20 mins
bake:
40 mins
cool:
1 hr
chill:
2 hrs
total:
4 hrs
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. Cut candy bars into 1/4-inch pieces; arrange over bottom of crust.

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  • 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.

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