Sweet & Salty Candy Bar Pie

Serves 8-10

For the crust:
2 cups finely chopped pretzels
1/4 cup brown sugar, packed
3/4 cup (1 1/2 sticks) butter, melted

For the chocolate layer:
1/2 cup (1 stick) butter
2/3 cup semisweet chocolate chips
1/4 cup plus 1 tablespoon flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla

For the cheesecake layer:
8 ounces of your candy bar of choice (we used peanut butter Snickers), thinly sliced
10 ounces cream cheese, room temperature
1/3 cup sugar
1 egg
1 egg white
1 teaspoon vanilla

For the glaze:
2/3 cup semisweet chocolate chips
1/3 cup heavy cream

First, make the crust.  Preheat oven to 350 F. Butter a 9-inch deep-dish glass pie pan.

Stir together all crust ingredients and firmly press onto the bittom and up teh sides of prepared pie plate.  Bake for 5 minutes and allow to cool while you prepare the brownie layer.  Leave the oven on at 350 F.

In a microwave safe bowl, melt butter & chocolate together in 30 second intervals, stirring until completely melted.  Set aside to cool slightly. 

Combine flour, cocoa powder, baking powder and salt in a mixing bowl and set aside.

In a large bowl, whisk together sugar, egg and egg yolk for a few minutes until pale and slightly thick.  Add vanilla and chocolate mixture and stir until incorporated. Add dry ingredients and stir until just combined. Pour into pretzel crust.  Bake for 15 minutes.  The brownie layer will not look completely cooked, but that's fine.

Transfer pie dish to a rack and let cool while you prepare the cheesecake layer.

Beat together cream cheese and sugar in a bowl until smooth.  Add egg, egg white and vanilla and whisk until smooth.  Arrange sliced candy bars on top of the brownie layer, covering as much of it as you can.  Cover candy bars with the cheesecake filling and bake for 16-18 minutes, until cheesecake has set.  Set pie dish on a wire rack to cool slightly while you prepare the glaze.

In a microwave safe bowl, melt cream & chocolate together in 30 second intervals, stirring until completely melted.  Cover cheesecake layer with glaze and allow to set up and room temperature for 30 minutes before moving to the fridge. 

Chill pie in the fridge for at least 3 hours.  Serve cold.  The pie may be made up to 2 days ahead and kept covered in the fridge.

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