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Tuesday
Oct042011

Sweet & Salty Candy Bar Pie

So apparently we’ve developed a little bit of a candy addiction.  Ok, actually we’ve always had a candy addiction.  But it seems now, since we’re all SUCH good friends, we feel comfortable enough just flaunting our sugar junkie-ness with you. 

So it’s exciting really - circle of trust!

Plus, the Halloween candy has had its own aisle at CVS for a solid 2 weeks now and you should all be seriously impressed we’ve resisted this long. 

And we know Halloween is still weeks away and there’s a high (definitely-certain-absolute) likelihood we’ll make a few more purchases from that aisle of forbidden temptation, but hey, that just means more candy-centic treats for you cupcakes. 

WIN WIN.

So while perusing the as seen on tv and best selling paperbacks-you’ve-never-heard-of  sections that just happen to be located at the end of the aforementioned aisle of treats, we couldn’t help but notice the often out of stock (not that we check) peanut butter Snickers were a mere arms length away from us. What a happy accident! 

And wouldn’t you know it, at  that exact moment, divine baking inspiration struck and really, when that happens, you can’t help but run with it.

So home we ran with a bag of peanut butter Snickers squares (er or 3) and a plan for a pie.  And not just a pie, no no, a once in a lifetime pie. 

You know, the kind of pie that makes you want to leave all your other pies behind and run off into the sunset kinda pie. 

Yeah, THAT pie.  The kind of pie that can really only be inspired by the Halloween candy aisle at CVS (and the as seen on tv section).

So without going into too much detail, we’ll just say…pretzels, Snickers, cheesecake, brownie, chocolate, PIE.

Circle of trust cookies, no judgement.

Sweet & Salty Candy Bar Pie
Serves 8-10
Adapted from Mimi Silbert

Print Recipe

For the crust:
2 cups finely chopped pretzels
1/4 cup brown sugar, packed
3/4 cup (1 1/2 sticks) butter, melted

For the chocolate layer:
1/2 cup (1 stick) butter
2/3 cup semisweet chocolate chips
1/4 cup plus 1 tablespoon flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla

For the cheesecake layer:
8 ounces of your candy bar of choice (we used peanut butter Snickers), thinly sliced
10 ounces cream cheese, room temperature
1/3 cup sugar
1 egg
1 egg white
1 teaspoon vanilla

For the glaze:
2/3 cup semisweet chocolate chips
1/3 cup heavy cream

First, make the crust.  Preheat oven to 350 F. Butter a 9-inch deep-dish glass pie pan.

Stir together all crust ingredients and firmly press onto the bittom and up teh sides of prepared pie plate.  Bake for 5 minutes and allow to cool while you prepare the brownie layer.  Leave the oven on at 350 F.

In a microwave safe bowl, melt butter & chocolate together in 30 second intervals, stirring until completely melted.  Set aside to cool slightly. 

Combine flour, cocoa powder, baking powder and salt in a mixing bowl and set aside.

In a large bowl, whisk together sugar, egg and egg yolk for a few minutes until pale and slightly thick.  Add vanilla and chocolate mixture and stir until incorporated. Add dry ingredients and stir until just combined. Pour into pretzel crust.  Bake for 15 minutes.  The brownie layer will not look completely cooked, but that's fine.

Transfer pie dish to a rack and let cool while you prepare the cheesecake layer.

Beat together cream cheese and sugar in a bowl until smooth.  Add egg, egg white and vanilla and whisk until smooth.  Arrange sliced candy bars on top of the brownie layer, covering as much of it as you can.  Cover candy bars with the cheesecake filling and bake for 16-18 minutes, until cheesecake has set.  Set pie dish on a wire rack to cool slightly while you prepare the glaze.

In a microwave safe bowl, melt cream & chocolate together in 30 second intervals, stirring until completely melted.  Cover cheesecake layer with glaze and allow to set up and room temperature for 30 minutes before moving to the fridge. 

Chill pie in the fridge for at least 3 hours.  Serve cold.  The pie may be made up to 2 days ahead and kept covered in the fridge.

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Reader Comments (13)

This pie is love! I may or may not have bought a couple bags of halloween candy the other day... I just couldn't resist any longer!

October 4, 2011 | Unregistered CommenterLauren at Keep It Sweet

What's not to love here... deliciousness!

October 4, 2011 | Unregistered CommenterBlog is the New Black

Yum. I feel like this would be delicious with Butterfingers (my personal favorite)

October 4, 2011 | Unregistered CommenterJulie @SavvyEats

You are pure evil. I think those 10 pounds I lost just found their way back to my hips. Holy yum!

October 4, 2011 | Unregistered CommenterJessica

Your recipes look amazing! This pie especially looks divine.
I'm glad I found your blog. :)

What a great out-of-the-box idea, pretzel crust! I love it!!

October 4, 2011 | Unregistered CommenterTeri

If I made that I'd eat the whole pie.

Holy sweetness! This looks amazing. Snickers AND pretzels...wow!

This look sooooooooooo good. I stock up on butterfingers... I wonder how that would taste in the place of snickers.

October 4, 2011 | Unregistered CommenterCindy B.

I think I'm in love with you.

October 6, 2011 | Unregistered CommenterKarly

Wow! This looks incredibly yummy!!!

October 7, 2011 | Unregistered CommenterJennifer

This looks dangerously delicious! Not that I'd expect anything less from you girls ;)

October 7, 2011 | Unregistered CommenterLiz

I am going to a christmas get together tomorrow and as always I am to provide the dessert. Its always me as I am renowned for my decadence. So when I found this pie (via pinterest) I could not resist, the pie is in the oven as I type. I am up to baking the cheesecake layer. Oh I can wait to reveal this little gem. Thankyou

December 9, 2011 | Unregistered CommenterCynthia

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