Peanut Butter Chocolate Candy Bar Pie

This is the closest thing I am going to get to a spooky dessert, I am just not built to be spooky, I am so sorry. But also not sorry, because this pie is damn delicious and tastes like a giant Reese’s cup – but BETTER. Yes, I said it. I don’t take it back either. Also: I would stray away from using pretzels as the topping unless you are going to serve it same-day. I learned the hard way that the pretzels chillin in the chocolate on top end up getting a bit mushy and stale and I did not want to remake it, so HERE YOU GO! I also made mine in a tart pan, but a regular pie plate works as well.

**Warning: This needs to set at least 4 hours in the fridge, so plan accordingly**

what you need:

• 1 package (14 oz) Oreos, crushed either by hand or in a food processor
• 1 stick unsalted butter, melted
• 1 stick unsalted butter, at room temperature
• Pinch of salt
• 1 1/2 cups + 2 tablespoons peanut butter creamy or crunchy, both work fine!
• 1 cup powdered sugar
• 1 cup semi sweet chocolate chips
• 1/2 cup heavy cream
• Pretzels, broken up candy bars, sprinkles, whatever you want to top it with!

what you need to do:

• In a large bowl, add oreo crumbs, pinch of salt, and melted stick of butter and mix until every piece of crumb is coated in butter. You want it to be moist so you can use it as the crust!
• Press the mixture into the bottom of your tart or pie pan, using your fingers around the edges and then using the bottom of a measuring cup to press down and make sure it is firmly packed in there. Place in the freezer.
• In bowl of a stand mixer with a paddle attachment, add the peanut butter, powdered sugar, and softened stick of butter. Mix on medium until well blended and creamy.
• Grab crust from the freezer, and pour and spread the peanut butter mixture into the pan. Spread it nice and even on the top. Place back in the freezer.
• In a medium bowl, place your chocolate chips and remaining 2 tablespoons of peanut butter. Heat your heavy cream on the stove on medium heat. When the cream is at a rolling simmer, pour it over the chocolate chips and peanut butter. Let it sit like that for about 5 minutes. Then using a whisk, whip together to form the ganache for the top. It will separate at first but keep whipping, it will come together.
• Pour the chocolate ganache over the peanut butter filling and then smooth the top. Top with pretzels, candy, sprinkles, or leave it plain.
• Cover with plastic wrap and place in the fridge for at least 4 hours to set.
• Store in the fridge!

[Recipe adapted from kevinandamanda.com]