Peanut Butter Twix Pie

Instructions

Step 1 In a medium bowl, combine the crushed graham crackers, melted butter, and granulated sugar until the mixture resembles wet sand. /n
Step 2 Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, then refrigerate for at least 30 minutes to set. /n
Step 3 In a large mixing bowl, beat the cream cheese and peanut butter together until smooth and creamy. /n
Step 4 Add the powdered sugar and vanilla extract, and mix until fully incorporated and fluffy. /n
Step 5 In a separate bowl, whip 1 1/2 cups heavy whipping cream to stiff peaks, then gently fold it into the peanut butter mixture until light and airy. /n
Step 6 Fold in half of the chopped Twix bars, then spread the filling evenly into the chilled crust and smooth the top. /n
Step 7 In a small saucepan, heat 1/2 cup heavy cream until just simmering, then pour it over the chocolate chips and let sit for 2 minutes before stirring until smooth to create the ganache. /n
Step 8 Pour the chocolate ganache over the peanut butter layer, spreading evenly to cover the surface. /n
Step 9 Drizzle caramel sauce over the ganache and sprinkle the remaining chopped Twix bars on top. /n
Step 10 Refrigerate the pie for at least 4 hours, or until fully set, before slicing and serving.

Storage and Reheating Tips

Store Peanut Butter Twix Pie covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months; thaw in the refrigerator overnight before serving. This pie is best served chilled, and reheating is not recommended as it may affect the texture of the filling and ganache.