Peanut Butter Snickers Cheesecake Brownie Pie by Lori Bogan-Potts


For Brownie Layer: 1 refrigerated pie crust 1 (18 ounce) brownie mix 1/4 cup oil 1/4 cup water 1 egg For Cheesecake Layer: 1 (8 ounce package) softened cream cheese 1 egg 1/4 cup sugar 1 teaspoon vanilla 1/4 cup creamy peanut butter 1 (11.5 ounce bag) Peanut Butter Snickers Minis For Topping: 1 (8 ounce container) Cool Whip 2 tablespoons chocolate sprinkles


Let the pie crust sheet sit out on the counter for about 15 minutes. Remove wrapping and unroll gently. Press into a 10 inch pie plate and crimp edges. Set aside.

In a mixing bowl, combine the brownie mix, oil, water, and egg. Mix just until combined. It will be very thick. Spoon into pie plate and spread out. Bake at 350 for 35 minutes.

While the brownie pie is cooking, place the cream cheese and sugar in a mixing bowl and beat until creamy. Add the egg, vanilla, and peanut butter and beat again until creamy. Stir in the Snickers candies by hand.

When the brownie pie is finished baking, remove from the oven and gently spoon the cheesecake batter on top of the brownie. Spread out very gently. Return to the oven and bake another 25 minutes. Remove from the oven and let cool. Refrigerate until completely cooled.

Top with the Cool Whip and sprinkles. Cut into 12 slices. Keep covered in the refrigerator for 4 - 5 days.