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Pretzel Bottomed Reeses Peanut Butter Cup Cookie Pie


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Rate this recipe 4.3/5 (18 Votes)
Pretzel Bottomed Reeses Peanut Butter Cup Cookie Pie 1 Picture


  • Prezel Bottom
  • 2 cups crushed pretzels
  • 1/2 cup granulated sugar
  • 1/2 cup butter, melted
  • Cookie Pie
  • 1 cup butter, room temp
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 1/4 cups white wheat flour (or you can use white)
  • 1 cup milk chocolate chips (I used Ghirardelli)
  • 1 (8 oz) bag Reese's minis


Adapted from


Step 1

Preheat oven to 350°

Combine crushed pretzels, 1/2 cup melted butter and 1/2 cup sugar in a bowl. Press mixture firmly into the bottom and up sides of a 10" pie or tart pan.

Bake for 8 minutes. Remove from oven.

While crust is baking make the blondie filling.

Cream butter, 3/4 cup brown sugar and 1/2 cup granulated sugar with your mixer.

Add eggs and vanilla and beat until combined and smooth.

On low speed add in your baking soda, salt and flour until incorporated evenly.

Stir in your chocolate chips and Reese's Minis until evenly distributed.

Press mixture on top of baked crust.

Place pie back in oven for 30-35 minutes. Remove and cover top with aluminum foil to prevent burning the top and put back into oven for 15 - 20 minutes.

Let cool COMPLETELY on wire rack before serving. If you do not let it cool completely, the inside will be mushy.

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