• 1 ready-made pie crust, 9 inch
• 8 2 oz (U.S.) chocolate nut caramel candy bars, cut into 1/4 inch pieces
• 1/2 cup sugar
• 3/4 lb. cream cheese, softened
• 2 eggs
• 1/3 cup sour cream
• 1/3 cup almond butter or peanut butter
• 3 Tbs. whipping cream
• 2/3 cup milk chocolate chips

Preheat oven to 450°F. Prepare pie crust according to package directions. Bake crust 5-7 minutes. or until very light golden brown. Remove from oven and set aside to cool. Reduce oven temperature to 325°F. Place candy bar pieces over bottom of partially baked crust. Set aside. In a bowl, combine sugar and cream cheese and beat until smooth. Add eggs one at a time, beating well after each addition. Add sour cream and peanut butter. Beat until mixture is smooth. Pour mixture over candy bar pieces. Bake 35-40 minutes, or until center is set. Cool completely.

Heat whipping cream in a saucepan over low heat until very warm. Remove from heat and stir in chocolate chips. Stir until chips are melted and mixture is smooth. Spread over top of pie. Refrigerate 2-3 hours before serving. Store in refrigerator.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 609, fat 39.9g, 57% calories from fat, cholesterol 93mg, protein 11.7g, carbohydrates 54.8g, fiber 2.3g, sugar 39.7g, sodium 366mg, diet points 15.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.9, Fat: 6.9, Sugar: 3.4, Very lean meat protein: 0.0

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