Candy Bar Pie II Recipe -
Candy Bar Pie II Recipe

Candy Bar Pie II

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"Layers of chocolate, cream cheese, and nuts .... a crowd pleasing pie good for any occasion."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  1. Cut candy bars in half lengthwise, then into 1/4 inch pieces. Place candy pieces over bottom of pie crust.
  2. In a small bowl, combine sugar and cream cheese; beat until smooth. Add eggs one at a time, beating well after each addition. Add sour cream and peanut butter; beat until mixture is smooth. Pour filling over candy pieces.
  3. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes.
  4. In a small saucepan, heat whipping cream until very warm. Remove from heat, and stir in chocolate chips until smooth. Spread over top of pie. Refrigerate 2 to 3 hours before serving.
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Reviews More Reviews

Nov 12, 2003

The semisweet chocolate on the top is not a good taste mixture with the rest of the pie. Maybe pudding would be better or chocolate frosting.

Nov 12, 2003

I used Reeces PB cups instead of snickers and it is soooo good.


13 Ratings

Apr 23, 2011

After eating this at a local restaurant I knew I had to find the recipe! It is the best pie I have ever eaten and the restaurant serves it ice cold, with the top like a cheesecake and the center soft like a custard...the texture of the snickers nougat at the bottom is awesome and they serve it with chocolate sauce mixed with chopped peanuts mixed in as the topping instead of semisweet chocolate. Thanks for the recipe!

Feb 18, 2012

This is good. I used less chocolate bar chunks. I bought five Snickers bars but, umm, something happened to one of them, so I only had four to use for the pie. But I thought four was more than enough. The peanut butter in the filling was pretty much undetectable, so more of that would be good. I used a pastry crust but I think we would have preferred a crust of Oreo crumbs or other cookie crumbs. All in all, this was tasty, glad I made it, but probably won't be a repeat for me. Thanks for the recipe!

Mar 03, 2009

This is a really good recipe. I used peanut butter cups. The pie tasted much better after it was refrigerated for 24 hours.

Feb 13, 2009

I used peanut butter cups because they were on sale. It tastes great. It's a really rich pie, but most cheesecakes are. I love the peanut butter flavor. It was definately well recieved. Oh, I also used 1/3 fat cream cheese and it turned out just fine for a little bit healthier option...I wouldn't go completely fat free, I've found the texture turns out weird from other recipes when I've tried fat free.

Jan 25, 2006

Very good pie. Use two packages of cream cheese if desired.

Nov 09, 2011

I have made this pie twice, substituting only an oreo crust and each time it has been a big hit, i have to keep making because it goes so fast not everyone can try it.


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  • Calories
  • 645 kcal
  • 32%
  • Carbohydrates
  • 55.9 g
  • 18%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 43.9 g
  • 68%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 396 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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