Peanut Butter Candy Bar Pie

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3/4 cup Peanut butter

• Baking & Spices

  • 1/2 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 1 1/2 cups Flour
  • 1/4 cup Granulated sugar
  • 1 More candy and chocolate chips
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Bread & Baked Goods

  • 1 Pie crust, prepared

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 tbsp Milk

• Desserts

  • 1 cup Candy

• Other

  • 3/4 cup Chocolate chips or chunks

Found on crazyforcrust.com

Description

Ingredients

• 1-9” prepared pie crust, from scratch or from a pack of 2
• 1/2 cup unsalted butter, softened
• 3/4 cup peanut butter
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 tablespoon milk
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups flour
• 3/4 cup chocolate chips or chunks
• 1 cup other chopped candy (such as Kit Kat, Butterfingers, M&Ms, or any other candy you like)
• More candy and chocolate chips for the top of the pie (about 1/2 cup total)

Directions

• 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.