Between the homemade Snickers bars that I posted last Friday and today’s post, I’m starting to think that I have some sort of serious subconscious craving for candy on Fridays. Perhaps I should start a candy Friday ritual? I’ll have to give that some serious consideration. Candy once a week definitely could be a good thing. Now, let’s talk about this pie! This pie is everything that is right with the world of candy bars. It takes all of the awesome elements found in a Take 5 candy bar (pretzels, caramel, peanut butter, peanuts, and chocolate) and throws them all together into a pie. The result? An incredibly rich, amazingly delicious dessert that pairs wonderful flavors and textures. Creamy and crunchy. Sweet and salty. It’s all here. And it’s every kind of wonderful.

This pie starts off with a pretzel crust (drool). Ground pretzels, a little bit of sugar, and a healthy amount of melted butter are mixed together and pressed into the pie plate to form the crust, and then baked briefly.

After the crust each layer is added in succession, with a 10-minute or so trip to the fridge to set up before the next layer is added. On top of the pretzel crust we spread melted peanut butter, then homemade caramel sauce, then chopped peanuts. I could barely keep myself from taking a nibble each time I added a new layer. The fact that I didn’t is earth-shattering.

Finally, you melt down some chocolate and pour it over the top of the pie. After a short stint in the refrigerator to let it set up, you end up with one of the prettiest pies I’ve ever seen. Sure, a sky-high meringue and lattice-top have their place, but this beauty? This one is special. Especially if you like chocolate. Or caramel. Or peanut butter. Or peanuts. Or pretzels. Or all of them, together, throwing one big happy dessert party.

That’s precisely what this pie is. One, big, happy candy bar pie party. I want to be invited to this party every.single.day.

Happy Friday! Cheers!

One year ago: Irish Brown Bread
Two years ago: Chewy Brownies
Five years ago: Mexican Rice[/donotprint]

Candy Bar Pie

A delicious caramel pie
5 (1 rating)


For the Pretzel Crust:

  • 4 ounces (113.4 g) pretzel sticks, finely ground in a food processor or blender
  • ½ cup (113.5 g) unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Caramel Sauce:

  • ¾ cup (150 g) granulated sugar
  • ¼ cup (62.5 ml) water
  • 2 tablespoons light corn syrup
  • ¾ cup (178.5 ml) heavy cream
  • 2 tablespoons unsalted butter, cubed

For the Pie:

  • ½ cup (129 g) creamy peanut butter, melted
  • cup (75.33 ml) prepared caramel sauce
  • ¼ cup (36.5 g) coarsely chopped peanuts
  • 10 ounces (283.5 g) semisweet chocolate, melted


  • Make the Crust: Preheat oven to 350 degrees. Stir together the ground pretzels, melted butter, and sugar. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes. Remove from the oven and chill in the refrigerator until firm, 45 minutes to 1 hour.
  • Meanwhile, Make the Caramel Sauce. Whisk the sugar, water, and corn syrup in a medium-size heavy saucepan until well combined. Bring to a boil over medium-high heat. Cook the sugar mixture, without stirring, until it becomes a rich caramel color, 5 to 10 minutes. Remove from the heat and slowly whisk in the cream until the caramel sauce is smooth, using caution as the mixture may bubble up. (If the sauce seizes, stir it over low heat until the hardened caramel is melted.) Whisk in the butter and set aside.
  • Assemble the Pie: Smooth the warmed peanut butter evenly over the bottom of the pretzel crust. Refrigerate for 10 minutes. Pour the caramel sauce over the peanut butter layer and gently spread with the back of a spoon. Sprinkle the chopped peanuts over the caramel layer. Refrigerate for another 10 minutes. Finish with a smooth layer of melted chocolate. Refrigerate the pie until the chocolate is firm, about 30 minutes. Pie can then remain at room temperature until serving. If you have leftovers, cover with plastic wrap and keep at room temperature or in the refrigerator.


*Note: You will not use the entire batch of caramel sauce that you make. You can keep the leftovers in the refrigerator for ice cream topping, apple dipping, or eating with a spoon.
Calories: 707kcal, Carbohydrates: 66g, Protein: 9g, Fat: 46g, Saturated Fat: 24g, Cholesterol: 70mg, Sodium: 305mg, Potassium: 383mg, Fiber: 4g, Sugar: 40g, Vitamin A: 795IU, Vitamin C: 0.2mg, Calcium: 59mg, Iron: 3.5mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!