Hey! You got your chocolate and peanut butter on my bacon!
No! Your bacon got stuck all over my peanut butter and chocolate!

 

Ha! Remember those silly old ’70’s commercials that I’m embellishing on? Well, this Chocolate Peanut Butter Cup & Bacon Cream Cheese Pie takes those original two famous flavor pairs another step further!

 

 

 

 

 

Given, peanut butter and chocolate is a match made in heaven. But introduce bacon into the mix, and those three flavors take the classic combination to a whole new craziness! So, I couldn’t resist coming up with a decadent dessert that incorporated some of both mine, and my hubby’s, favorite flavors all piled into one, euphorically, and insanely, delicious pie!

 

 

 

 

And this mind-blowing, creamy-rich and decadent dessert was designed for a spectacular fall event called #Choctoberfest, that I am so honored to be a part of!

 

 

 

This is a huge event put on by Allison of The PinterTest Kitchen, that takes place each fall in October, where over 70 bloggers worldwide all come together to create some pretty amazing recipes for everyone to keep! And this season-inspired event not only provides you with 200+ free recipes to make, but there’s a fantastic Giveaway that you can enter to win a chocolate baker’s dream Prize Package to boot!! So welcome! And I hope you enjoy!

 

For my first recipe, I’m using two of the three products sent to us by our incredibly generous Gold Sponsor, Imperial Sugar! White granulated sugar, and powdered sugar! (We were also sent brown sugar, which I’m using in an upcoming recipe!)

*And remember, though I was sent this product to use for this event, any and all opinions I have about this wonderful product, are solely my own.

 

This is just PART of the Prize Package that you could win!!
So be sure to enter!!
Extremely handy for the holidays!

Thank you so much for your generosity, Imperial Sugar!!

 

 

 

Imperial Sugar truly is the best sugar I have ever used. I never thought that there could be that much of a difference, but there actually really is. They have been around since 1843, and have helped families for almost 175 years to create delicious family traditions and celebrations. So, this holiday season, create some lifelong memories of your own with love and Imperial Sugar! You’ll definitely see the difference!

And being in the mood for Halloween Party Food, I was craving something sinfully rich, and wickedly fun, so I thought to use some of my favorite Trick-or-Treat candies – – chocolate peanut butter cups!

 

 

 

That classic combo of peanut butter and chocolate just can’t be beat…or can it?

 

 

I decided to add a little crisp-cooked, peppered bacon on top….and….whoa. Let’s just say this turned into one of those desserts, that at first bite…your eyes roll back into your head! Your knees get weak! And you think…even George Clooney doesn’t compare to this!

Needless to say, … BOO!-ya!! This pie was an out-of-the-park, smash hit!!

From the homemade chocolate graham cracker crust on the bottom…

 

 

 

…to the extremely creamy, rich, and luscious filling loaded with chopped peanut butter cup candies, to the topping of even more candies…and…the surprise flavor… bacon! OH that bacon!!

 

So to make this EASY. Unwrap and chop the candies first to have them all ready to go.

Mix together the few simple ingredients, fold in the candies….

 

 

 

…and pile into my homemade, cooled, chocolate graham cracker crust!

 

 

 

Then coarse chop your reserved candies, and sprinkle on top!

(And never. Never. Wear a pink t-shirt when photographing…) Sorry about the pink reflection!

 

 

 

 

And we’re just about there!! This pie also gets a glorious sprinkling of crisp-cooked and peppered bacon!!! 

Because, I mean, it’s bacon!! Right?!

 

 

 

 

Then just drizzle the whole pie with a good quality chocolate syrup, chill, and slice!!

 

 

For extra fun, sprinkle the serving slices with a little kosher salt when serving!

Just. PheNOMenal!!

 

 

 

 

This pie truly was nothing short of exquisite!

So if wondering what to take to your next holiday celebration, decision made. Just make this. It’s spooktacular!! (Also a darn good pie for Thanksgiving, Christmas, and Sunday Football Tailgating parties as well!)

 

 

 

 

*The only warning this pie comes with is, make sure you’re sitting down when you take that first bite!! It’s absolutely swoon-inducing! (And you might want to cut small pieces. This pie doesn’t mess around when it comes to richness!)

So keep this Chocolate Peanut Butter Cup & Bacon Cream Cheese Pie handy to make for the upcoming holidays! And enjoy!! (*Recipe below!!)

 

Be sure to follow Imperial Sugar on Facebook, Pinterest, Twitter & Instagram so you don’t miss out on any of their recipes!

And be sure to check out Imperial Sugar’s Halloween Recipes, Crafts, Coloring Pages and Printables!

And NEW!! Just added!! Our Gold Sponsor, Imperial Sugar, is having a “Scary Scramble Contest” Oct. 15 – 24.  Every day they post a scrambled recipe title with a clue to help you decipher it. Enter daily by clicking {here}! 100 winners will receive a year’s supply of sugar!!

 

Lastly! Don’t forget to revisit the main event post {here}
to enter a chance to win the awesome Prize Pack!
It’s pretty amazing!! So don’t miss out!

 

~ Today’s Recipes ~
(My recipe below)

 

 

 

Yield: 8 - 12 slices

Chocolate Peanut Butter Cup & Bacon Cream Cheese Pie

Print

Ingredients

• 1 (8 oz.) package cream cheese, room temperature
• 1/2 cup creamy peanut butter
• 2 tsp. vanilla extract
• 1 1/2 cups Imperial Powdered Sugar
• 1 (19.75) bag miniature chocolate peanut butter cups, (unwrapped) well chopped (*reserve 16 to coarse chop and sprinkle on top for garnish later)
• 1 (8 oz.) container Cool Whip, thawed
• 2 strips crisp-cooked bacon, crumbled (remove excessively fatty bits if desired)
• quality chocolate sundae syrup for drizzle
• kosher salt to sprinkle servings

For Chocolate Graham Cracker Crust:

• 1 1/4 cups graham cracker crumbs
• 1/3 cup unsweetened baking cocoa
• 1/4 cup Imperial White Sugar
• 1/16 tsp. salt
• 1/3 cup melted butter

Instructions

For Pie:

Beat cream cheese and peanut butter until smooth.

Beat in vanilla.

Beat in powdered sugar until smooth, scraping sides and bottom of bowl as needed.

Fold in chopped peanut butter cup candies.

Fold in thawed Cool Whip.

Spread filling into Chocolate Graham Cracker Crust. Sprinkle reserved chopped peanut butter cup candies and bacon on top. Drizzle pie with chocolate syrup.

Refrigerate at least 4 hours before serving.

Serve slices with a little kosher salt sprinkled on top for extra fun!

To Make Chocolate Graham Cracker Crust:

In small bowl, stir together crumbs, cocoa, sugar and salt. Add melted butter and stir until combined, tossing to mix well.

Press into bottom and up sides of a 9 inch pie plate, make a nice even layer. Refrigerate for 1 hour until firm. (*Or you can bake this for a firmer crust at 375º F for 6 - 8 minutes. Cool completely. Then fill with pie filling, chill.)

 

Disclaimer: Though I was sent product to use for this post, any and all opinions of these products are solely my own.