Crust

• 1 Pillsbury refrigerated pie crust (from 15 oz. box), softened as directed on box

Filling

• 5 bars (2.07 oz. each) milk chocolate covered peanut, caramel and nougat candy
• 4 packages (3 oz. each) cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1/2 cup sour cream
• 1/3 cup creamy peanut butter

Topping

• 3 tablespoons whipping cream
• 2/3 cup milk chocolate chips

Heat oven to 450 degrees.  Place pie crust in 9″ glass pie plate as directed on box for one-crust filled pie.  Bake 5 to 7 minutes or until very light golden brown.  Cool while preparing filling.  Reduce oven temperature for 325 degrees.

Cut candy bars in half lengthwise; cut into 1/4 “pieces.  Place candy bar pieces over bottom of partially baked crust.  In a small bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.  Beat in 1 egg at a time until well blended.  Add sour cream and peanut butter, beating until mixture is smooth.  Pour over candy bar pieces.  Bake at 325 degrees for 30 to 40 minutes or until center is set.  Cool completely on cooling rack.

In 1 quart saucepan, heat whipping cream until very warm.  Remove from heat; stir in chocolate chips until melted and smooth.  Spread over top of pie.  Refrigerate 2 to 3 hours or until set before serving.  Garnish with candy pieces, if desired.  Cover and refrigerate any remaining pie.

YIELD:  10 servings.