Peanut Butter Pie XVIII Recipe

Peanut Butter Pie XVIII Recipe

  • 20 fun size bars chocolate-coated caramel-peanut nougat candy, chopped
  • 3 tablespoons half-and-half cream
  • 2/3 cup creamy peanut butter
  • 1/4 cup chocolate fudge topping
  • 4 cups frozen whipped topping, thawed
  • 1 (9 inch) graham cracker crust
  • 1 cup frozen whipped topping, thawed
  • 2 fun size bars chocolate-coated caramel-peanut nougat candy, chopped
  • 1/4 cup chocolate syrup
  1. In a saucepan, combine 20 fun size candy bars, half-and-half, peanut butter and chocolate fudge topping. Heat on low until candy is melted and mixture is smooth. Remove from heat and fold in the whipped topping. Pour into crust and freeze overnight.
  2. Garnish frozen pie with additional whipped topping and chopped candy, and drizzle with chocolate syrup.
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