PeanutFection Pie

Crust:
1 ½ cups Pretzels
½ cup Honey Roasted Peanuts
4 tablespoons Honey
4 tablespoons Brown Sugar
6 tablespoons Butter
6 oz. Milk Chocolate
4 tablespoons milk

Filling:
8 0z. Cream Cheese
3 tablespoons Peanut Butter
4 tablespooons Milk
3 tablespoons Honey
8 oz. Whipped desert topping (like “Cool Whip”)
6 oz. “Chick-O- Stick” Crunchy Peanut Butter and Toasted Coconut Candy
(Atkinson’s Candy Co.)

Crust Preparation:
Preheat oven to 350 degrees.
Crush Pretzels in blender or food processor to the consistency of corn meal.
Crush Peanuts in blender or food processor to the consistency of corn meal.
Mix peanuts and pretzels together in a bowl. Melt butter and add to the bowl.
Add brown sugar and honey to the bowl. Mix these ingredients together.
Press the mixed ingredients into a 9 inch pie pan. The crust should be about ¼
inch thick. Place in preheated oven for 10 minutes. After 10 minutes, remove
from oven and allow to cool 10 minutes. Meanwhile, melt the chocolate and milk
together and stir until smooth then remove from heat.
Spread the chocolate over the cooled crust then refrigerate the crust.

Filling Preparation:
With electric mixer or food processor; blend cream cheese and milk together,
add honey and peanut butter. Continue to blend until smooth. Fold in whipped
desert topping. Crush Chick-O-Stick candy into small chunks and fold into
filling mixture.

Pie Preparation:
Fill cooled pie crust with filling; refrigerate pie for at least an hour before
serving.

Bill Kibbe