Feeling like peanut butter cookies? I did you one better: a Peanut Butter Candy Bar Pie.
I ate this for breakfast, I’m not gonna lie.
Don’t judge me, you know you want to eat this for breakfast. I mean…there are carbs in the pie crust and cookie. And it’s full of protein from the peanut butter.
Basically this pie is like eating peanut butter toast. Hence, breakfast.
I think cookie pies are my favorite kind of pie too. Obviously, you guys do too because you absolutely can’t get enough of my original Candy Bar Pie. This pie is the same thing…but I added peanut butter. And Kit Kats.
Everything is better with Kit Kats, yes?
How to Make Peanut Butter Candy Bar Pie
The fudgy gooey factor of this pie alone…epic. It’s a GIANT peanut butter cookie in a pie crust filled with tons of candy. There isn’t much better than that!
It all starts with the crust. You can make a homemade pie crust or do what I did here, which is used one from a box. What can I say, I was feeling lazy. And even though I didn’t make the crust from scratch, my kitchen still looked like this when I was done.
I’m not a neat baker, no I’m not. Robert Irvine would hate me for reals.
So I made my favorite peanut butter cookie recipe and shoved it into my pie crust. But first I filled with with dark chocolate chunks, chopped Butterfingers, chopped Kit Kats, and Rolos.
Then I pressed even more candy on top.
I love me sometimes.
The beauty of this Peanut Butter Candy Bar pie? You can put ANY CANDY you have in your pantry into it. M&Ms, Reese’s Pieces or peanut butter cups, Hershey’s Kisses or chopped candy bars or white chocolate chips or peanut butter chips or butterscotch or …. you get my drift.
Clean out your kids Valentine and Halloween candy with this pie. Because adding calories to calories cancels them out…right?
Humor me, mmkay?
Peanut Butter Candy Bar Pie
- 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 ½ cup total
- 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.
Nutritional information not guaranteed to be accurate
Last Updated on September 20, 2019
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: February 21, 2016