Servings: 10 to 12 servings
Cook Time: 10 min
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons butter, melted
4 king-sized candy bars (nougat topped with peanuts and caramel covered with milk chocolate)
1/2 cup peanut butter
1 1/2 tablespoons half-and-half
4 cups whipped topping
Additional whipped topping and chocolate syrup, for garnish
Heat the oven to 350 degrees F.
To make crust, combine graham cracker crumbs, sugar and butter. Press down into the bottom of a pie pan to form a crust and bake for about 8 minutes.
In the top of a double boiler, melt together candy bars, peanut butter, and half-and-half, stirring until smooth. Remove from heat and allow to cool slightly. Fold in whipped topping, pour into crust, and freeze for 4 to 6 hours before serving. (For a richer pie, substitute 2 cups heavy cream, whipped with 1/2 cup sugar until stiff peaks form, in place of prepared whipped topping.)
When ready to serve, top with additional whipped topping and drizzle wth chocolate syrup. Store in refrigerator.
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Join Paula at DuBois Furniture in Waco, TX for a book signing and meet and greet from 10:30 am to 1:30 pm.
Come see Paula’s live show at the Blumenthal Performing Arts Center in Charlotte, NC and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
Tickets available from Blumenthal Performing Arts Center here!
VIP MEET AND GREET
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Sponsored by Springer Mountain Farms.
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.