PAULA DEEN’S BEST CAKES & PIES 118Crust:
2 (1.9-ounce) chocolate-covered
crispy peanut-buttery candy bars*
1½ cups graham cracker crumbs
6 tablespoons unsalted butter,
melted
Filling:
1½ cups creamy peanut butter
½ cup butter, softened
1 cup confectioners’ sugar
1 (8-ounce) container frozen
whipped topping, thawed
½ cup chopped peanuts
1⁄3 cup heavy whipping cream
1 tablespoon light corn syrup
1 cup milk chocolate morsels
Garnish: chopped chocolate-covered
crispy peanut-buttery candy bars,
chopped chocolate-covered
peanut butter cups*
- For crust: In the work bowl of a food
processor, pulse candy bars into fi ne
crumbs. In a medium bowl, stir together
candy crumbs, cracker crumbs, and
melted butter. Using the bottom of
a measuring cup, press mixture into
bottom and up sides of a 13x9-inch
rimmed baking sheet. Freeze until fi rm,
about 10 minutes.- For fi lling: In a large bowl, beat
peanut butter and butter with a mixer
at medium speed until smooth. With
mixer on low speed, gradually add
confectioners’ sugar, beating until
combined. Fold in whipped topping
and peanuts. Spread mixture into
prepared crust. - In a microwave-safe bowl, heat cream
and corn syrup on high until hot, about
30 seconds. Stir chocolate morsels into
hot cream mixture until melted and
smooth. Spread chocolate mixture onto
fi lling. Garnish with chopped candy, if
desired. Cover and refrigerate until cold
before serving, at least 1 hour or up to
3 days.
*We used Butterfi nger and Reese’s.Chocolate Peanut Butter
Candy Pie
Makes 1 (13x9-inch) pie