Recipe courtesy of Frances Holder of Dobson, a member of Surry Yadkin EMC.

Snickers Pie

5 “fun-size” Snickers candy bars (or more to taste), chopped
1 package (8 ounces) cream cheese, softened
1 (16-ounce) Cool Whip, thawed
1 1/2 cups confectioners’ sugar
1-2 teaspoons vanilla extract
1/2 cup peanut butter
2 graham cracker pie crusts
Hershey’s chocolate syrup

Whip cream cheese and confectioners’ sugar with mixer until smooth. Add Cool Whip, vanilla, peanut butter and chopped candy. Combine well with spoon or spatula. Pour into crusts. Refrigerate several hours. Garnish with chocolate syrup if desired before serving. Optional toppings: crushed peanuts, caramel ice cream topping, more chopped Snickers bars. Also can be frozen.