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Paul’s Peanut Butter Piecaramba

Recipe By: John Sunvold
Year Submitted: 2016


8 oz. Brownie Brittle crumbs
� melted butter.

Peanut Butter Crunch Layer
� 1/2 Cup Peanut Butter
� 1/2 Cup Chocolate Chips
� 1/8 Cup Butter
� 3/4 Cups feuilletine

Peanut Butter Mix
1/2 C creamy or crunchy peanut butter
8 oz cream cheese
8 oz. Cool Whip
1 C. Powdered Sugar
1 t. vanilla extract

French Silk Chocolate
3 oz bittersweet or unsweetened chocolate
1 t. vanilla
3/4 c butter
1 1/8 c fine sugar
3 pasteurized eggs


Mix, press into pie pan, and bake at 350 degrees for 8-10 minutes. Cool.

Bake high quality brownie mix according to the directions. Underbake a bit. Cool.

Break up into marble sized pieces. Gently press the fresh brownies along the insides of the entire crust, creating a double-layer crust.

Peanut Butter Crunch Layer

Melt butter and chocolate on low heat and stir until chocolate is fully melted. Mix in peanut butter and feuilletine. Let cool a bit, then spread into the bottom of the pie. Chill.

Add thin layer of fresh brownie on top of crunch layer. Cool.

Caramel and nuts
Melt 30 caramels and 1/4 cup milk. Add 1/2 C. chopped cocktail peanuts. Spread into the pie and cool.

Peanut Butter Mix
Beat peanut butter, cream cheese, vanilla, and sugar until smooth. Fold in the Cool Whip. Spread on crust.

French Silk Chocolate
Melt chocolate and set aside to cool. Place sugar in food processor and make the sugar powdery. In a mixer, cream the butter and sugar. Add the cooled chocolate and vanilla, and beat with a mixer for two minutes. Add and egg and beat for five minutes. Scrape the bowl. Add another egg and beat for five minutes. Scrape the bowl. Add the last egg and beat for five minutes. Scrape the bowl and beat for one more minute.
Spread on the pie, cover, and place in the refrigerator for two hours.

Top with favorite whipped topping and/or some peanut butter mix. Garnish with caramel topping, brownie, chocolate, chocolate/peanut or peanut butter candies, and/or nuts, as desired.