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“This is adapted from a candy bar pie I found in Southern Living. I prefer the almond to the peanuts, but I leave the peanut butter in there, I may try nutella at some point, or almond butter. I am not sure if it exists, but I have never looked for it either! Anyway! Enjoy! :)”
READY IN:
1hr
SERVES:
6-8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 3 (2 1/8 ounce) almond Snickers candy bars
  • 1 pre made chocolate cookie pie crust (store bought)
  • 1.5 (8 ounce) packages cream cheese, softened
  • 12 cup sugar
  • 13 cup sour cream
  • 13 cup creamy peanut butter
  • 2 large eggs
  • 23 cup semi-sweet chocolate chips
  • 2 tablespoons whipping cream
  • 14 cup slivered almonds, lightly toasted

Directions

  1. Preheat oven to 325°. Cut candy bars into 1/4-inch pieces; arrange over bottom of crust.
  2. 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.
  3. 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.
  4. 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 slivered toasted almonds.

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