Don’t forget to share this recipe for Peanut Butter Cheesecake Candy Bar Pie by The Greek Glutton
Happy Sunday everyone! I am coming to you today with probably my most decadent recipe yet: Peanut Butter Cheesecake Candy Bar Pie. I know, it’s quite a mouthful – pun intended! 
This is sort of one of those everything-but-the-kitchen-sink experimental recipes that actually turned out really well! And the funnest part is that making this a week after Halloween is the best way to use up that LEFTOVER HALLOWEEN CANDY!!! (If you haven’t already died from Fall Pumpkin Overload yet).
So there is a lot going on here. I’m still not quite sure I’ve captured the epic essence of this recipe just through its name, but here’s a breakdown of what we’re dealing with: peanut butter, cheesecake, tons of chunks of Hershey’s, Crunch, Butterfinger, and Reese’s candy, all held together by an Oreo crust and drizzled in melted chocolate and Oreo cookie pieces. I told you it was a mouthful!!!
But as you know, I like to make recipes that are healthy and I’m a big believer in the benefits of the Mediterranean Diet. So this recipe doesn’t quite fit into either of those categories. But I’m also a believer in balance and in treating yourself every once in a while! Greeks and everyone else in the Mediterranean know that the secret to life (besides olive oil) is actually enjoying life. And sharing good moments and food with friends and family.
So in that sense this recipe still passes muster for The Greek Glutton. It’s a treat everyone in the family, adults and kids alike, and your friends will enjoy, so make this and share the love! And like I said: it’s a fantastic way to use up leftover candy!!! While you’re at it you can even toss in some of my Chocolate Covered Pretzels For Halloween if you’re looking for a salty-sweet fix. And if this isn’t your style, you can always check out my (healthier) Pumpkin Mousse and Pumpkin Greek Yogurt Cheesecake.
The Greek Glutton
Yields 2 pies
10 minPrep Time
30 minCook Time
40 minTotal Time
Save RecipeIngredients
- 16 oz/ 454 g of cream cheese spread
- 16 oz . 454 g peanut butter spread
- 2 Oreo cookie pie crusts (available at the supermarket)
- 3.5 oz / 99 g mini Oreos cookies (can substitute normal Oreos)
- Various chocolate candies, chopped into small and medium pieces (I used Hersheys’s, Crunch, Butterfinger, and Reese’s)
- 4 oz / 113 g semi-sweet chocolate (you can mix half and half of milk and dark chocolate if you cannot find semi-sweet)
- Plastic Ziplock bag or piping bag
Instructions
- Preheat your oven to 350 F / 176 C
- In a large bowl cream together the cream cheese spread and the peanut butter spread until smooth
- Mix in the candy pieces
- Pour half of the mixture into each of the pie crusts and smooth the mixture at the top
- Place the pies to bake in the oven for 30 minutes
- In the meantime, place the mini oreos in a Ziplock plastic bag and crush with a spoon or a rolling pin until they form small crumbled pieces
- Place the chocolate broken up into small pieces in a bowl
- Microwave for 30 seconds and stir
- Keep microwaving at 30 second intervals and stirring each time until the chocolate is fully melted. Be careful! It can burn easily and become unusable.
- Pour the melted chocolate into plastic Ziplock bag or piping bag
- If you’re using a plastic Ziplock bag, cut a small hole in one of the corners of the bag so you can gently squeeze and drizzle the chocolate over the pies
- Once the pies are cooked, remove from the oven and let them cool
- Drizzle them with chocolate and top off with the crushed Oreo cookies
- Cut into slices or squares
- Enjoy!
Notes
If you have an oven with a steam setting, you can use this setting. I placed a baking dish filled with water on the bottom rack of the oven while the pies were baking. This helps to ensure they don’t get very dry, but this step is optional.
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