Flutter Nutter Peanut Butter Candy Bar Pie
Ingredients
Crust
- 12 peanut butter sandwich creme cookies, such as Nutter Butters
- 1/4 cup granulated sugar
- 6 T butter melted
Candy Bar Layer
- 1/2 cup chocolate hazelnut spread, such as Nutella
- 8 miniature peanut butter cups, coarsely chopped
Filling
- 1 - 8oz package cream cheese
- 1 - 7oz jar marshmallow cream
- 3/4 cup creamy peanut butter
- 1 - 8oz container frozen whipped topping, thawed
Garnish
- 2 coarsely chopped peanut butter sandwich crème cookies, such as Nutter Butters
- 3 coarsely chopped miniature peanut butter cups
Temperature: ° F
Instructions
1st Place Peanut Butter Amateur Division
For the crust, process the peanut butter sandwich crème cookies in a food processor until fine crumbs are formed. Add in melted butter and sugar and process until blended, about 30 seconds. The mixture will resemble wet sand. Press mixture into a 9 inch pie plate that has been sprayed with non stick cooking spray. For the candy bar layer, spread chocolate hazelnut spread on top of the crust and sprinkle with the coarsely chopped miniature peanut butter cups. For the filling, blend the cream cheese, marshmallow cream and peanut butter with an electric mixer until smooth. Add in the whipped topping and mix with an electric mixer until blended. Spoon the filling on top of the candy bar mixture and smooth out so that it is evenly distributed. Garnish by sprinkling the remaining coarsely chopped peanut butter sandwich crème cookies and miniature peanut butter cups. Chill for a minimum of 2 hours. Serves 10.
Instructions
1st Place Peanut Butter Amateur Division
For the crust, process the peanut butter sandwich crème cookies in a food processor until fine crumbs are formed. Add in melted butter and sugar and process until blended, about 30 seconds. The mixture will resemble wet sand. Press mixture into a 9 inch pie plate that has been sprayed with non stick cooking spray. For the candy bar layer, spread chocolate hazelnut spread on top of the crust and sprinkle with the coarsely chopped miniature peanut butter cups. For the filling, blend the cream cheese, marshmallow cream and peanut butter with an electric mixer until smooth. Add in the whipped topping and mix with an electric mixer until blended. Spoon the filling on top of the candy bar mixture and smooth out so that it is evenly distributed. Garnish by sprinkling the remaining coarsely chopped peanut butter sandwich crème cookies and miniature peanut butter cups. Chill for a minimum of 2 hours. Serves 10.
