Ingredients
Scale
- 20 peanut butter sandwich cookies
- 5 tablespoons salted butter, melted
- 8 ounces cream cheese, softened
- ¾ cup powdered sugar
- ½ cup chunky peanut butter or creamy peanut butter
- 1 teaspoon vanilla extract
- 8 ounces whipped topping, thawed
- 1 cup chopped Snickers bars (about 8 fun-sized candies)
- Caramel sauce
- Chocolate sauce
- Chopped peanuts
- Chopped Snickers pieces
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Pulse peanut butter sandwich cookies and melted butter together in a food processor until they become fine crumbs.
- Firmly press the cookie mixture into a 9-inch pie pan. Bake for 8 minutes, then cool completely.
- In a mixing bowl, beat softened cream cheese, powdered sugar, peanut butter, and vanilla extract until smooth.
- Fold in whipped topping until light and creamy, then stir in chopped Snickers pieces.
- Spoon the mixture into the cooled crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Before serving, drizzle with caramel and chocolate sauces and sprinkle with chopped peanuts and Snickers, if desired.
Notes
Ensure crust cools completely before adding the filling for best results.
Use a sharp knife to cut the pie for clean slices.
Feel free to add extra toppings as desired.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.