Caramel Crunch Pie

Peanuts, chocolate chips, and candy bars make the ultra-sweet filling for this fun pie. Kids love this for dessert!

Caramel Crunch Pie

by 3  people

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Servings: 16
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  • 2   cups 
    graham cracker crumbs
  • 3   tablespoons 
    finely chopped peanuts
  • 6   tablespoons 
    butter or margarine, melted
  • 2   packages 
    (8 oz.) cream cheese, softened
  • 1/3  cup 
    firmly packed brown sugar
  • 1/4  cup 
    corn syrup
  • 2   tablespoons 
  • 3   large 
  • 1/3  cup 
    sour cream
  • 1 1/4  teaspoons 
    vanilla extract
  • 6   
    Snickers candy bars (2.07 oz. each), coarsely chopped (3 cups)
  • 1/4  cup 
    chopped peanuts
  • 3/4  cup 
    milk chocolate chips
  • 1/4  tablespoon 
    plus 2 tablespoons sour cream
  • 1   tablespoon 
    firmly packed brown sugar
  • 1/4  cup 
    whole peanuts
  • 10   
    caramel candies, unwrapped
Make Crust:

Heat oven to 350 degree F. Combine graham cracker crumbs, peanuts, and melted butter in medium bowl. Press into bottom and halfway up sides of 9-inch springform pan.
Beat cream cheese in mixer bowl until smooth. Beat in brown sugar, corn syrup, and cornstarch. Add eggs one at a time, beating well after each addition. Stir in sour cream and vanilla. Stir in chopped candy bars and peanuts. Pour over Crust.
Bake 15 minutes. Reduce oven temperature to 300 degree F and bake 1-1/4 hours more or until top of cheesecake is no longer wet or glossy. Remove cake from oven; run knife around edge. Turn oven off and return cake to oven 1 hour more. Cool completely on wire rack. Cover and refrigerate overnight.
Make Topping:

Melt chocolate chips, stirring frequently, in small saucepan over low heat. Stir in 1/4 cup sour cream and the brown sugar. Spread over cheesecake and sprinkle peanuts on top. Melt caramels, stirring constantly, in heavy saucepan over low heat. Remove from heat and stir in 2 tablespoons sour cream. Drizzle over cheesecake. Makes 16 servings.
Nutrition information
Per Serving: cal. (kcal) 470, Fat, total (g) 29, chol. (mg) 89, sat. fat (g) 14, carb. (g) 46, pro. (g) 9, sodium (mg) 321, Percent Daily Values are based on a 2,000 calorie diet
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