Best Snickers Bar Pie Recipes

EASY SNICKERS BAR PIE

Steps:

• In a large mixing bowl, beat cream cheese, sugar and peanut butter until creamy.
• Stir in chopped candy bars.
• Gently fold in the Cool Whip just until mixed.
• Pour into crusts and refrigerate overnight.

SNICKERS BAR PIE RECIPE

Steps:

• Combine the graham cracker crumbs, melted butter and sugar in a small bowl. Press into a 9 inch pie pan that has been sprayed lightly with non stick cooking spray.
• Bake for 10 minutes at 350 degrees. Cool completely.
• Chop the Snickers bars into bite sized chunks. Set aside.
• In a mixing bowl combine the cream cheese, peanut butter and powdered sugar. Whisk all together until well blended.
• Then stir in the cool whip and 3/4 of the snickers bars. Spoon the mixture into the graham cracker crust and spread around gently. Top with remaining Snickers chunks.
• Refrigerate for 2-3 hours.
• Drizzle chocolate syrup over the top before serving.

CANDY BAR PIE (SNICKERS) - USE UP THAT LEFTOVER HALLOWEEN CANDY!

Steps:

• Preheat oven to 325 degrees.
• Place candy bar pieces in the baked pastry shell. Set aside.
• In a mixing bowl, beat cream cheese and the sugar until smooth. Add the eggs, sour cream, and peanut butter. Beat on low speed just until combined.
• Pour into the baked pastry shell. Bake for 35- 40 minutes or until set. Cool on wire rack.
• In a small heavy saucepan, melt chocolate chips with the heavy cream over low heat until smooth. Spread over filling.
• Refrigerate for 2 hours or overnight. Cut with a warm knife.

SNICKERS BAR PIE - USE UP THAT LEFTOVER HALLOWEEN CANDY!

Steps:

• Combine 1-1/2 cups milk, vanilla pudding and 1/2 cup Cool Whip. Beat until very smooth. Fold in candy bar chunks.
• Spread in baked pie shell.
• Combine remaining milk, remaining Cool Whip and chocolate pudding. Beat until smooth.
• Spread on top of vanilla layer.
• Garnish, if desired.
• Refrigerate.

SNICKERS BAR PIE

Steps:

• Heat oven to 450°.
• Place pie crust in a glass pie pan and bake for 5-7 minutes, or till very light golden brown; remove from oven and cool; reduce oven temperature to 325°.
• Cut candy bars in half lengthwise; cut into 1/4-inch pieces and arrange over bottom of the partially baked crust.
• Combine sugar and cream cheese; beat until smooth; add eggs 1 at a time, beating well after each addition; add sour cream and peanut butter, beating until mixture is smooth; spoon over candy bar pieces.
• Bake at 325° for 30-40 minutes or until center is set; cool 2 hours or until completely cooled.
• Heat whipping cream in a small saucepan until very warm; remove from heat and add chocolate chips, stir until melted and mixture is smooth; spread over top of pie.
• Refrigerate 2-3 hours before serving; store leftovers in the fridge.