Ingredients

• 1 pie crust , 9 inch
• 5 barss chocolate-coated caramel-peanut nougat candy , 2.16 ounce
• 0.5 cups white sugar
• 4 packages cream cheese , 3 ounce
• 2 eggs
• 0.33 cups sour cream
• 0.33 cups creamy peanut butter
• 3 tablespoons heavy whipping cream
• 0.67 cups semisweet chocolate chips

Instructions

1. 1 Cut candy bars in half lengthwise, then into 1/4 inch pieces. Place candy pieces over bottom of pie crust.
2. 2 In a small bowl, combine sugar and cream cheese; beat until smooth. Add eggs one at a time, beating well after each addition. Add sour cream and peanut butter; beat until mixture is smooth. Pour filling over candy pieces.
3. 3 Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes.
4. 4 In a small saucepan, heat whipping cream until very warm. Remove from heat, and stir in chocolate chips until smooth. Spread over top of pie. Refrigerate 2 to 3 hours before serving.

Nutrition per serving