Make This No-Bake Reese’s Pieces Peanut Butter Pie


Looking for a quick, easy recipe for October? Well, this pie will satisfy even the strongest sweet tooth without even looking at the oven.

Think a pre-made Oreo cookie pie crust filled with delicious whipped cream, peanut butter, and Reese’s Pieces. Top it off with a decadent ganache, and it’s basically like you’re eating a giant, chilled peanut butter cup… covered in Oreo.

Of course, if you’re feeling motivated, you could make the crust from scratch… But then you’d have to turn on the oven, and who wants to do that? This pie has pretty much the best of everything… it’s a little salty, a little sweet, a little creamy and a little crunchy, and a whole lot of delicious.

No-Bake Reese’s Pieces Pie

Printable Recipe


Makes 1 9-inch pie

  • 1 9-inch Oreo pie crust (homemade or store bought)
  • 1 cup chopped Reese’s Pieces
  • ½ cup mini chocolate chips
  • ¼ teaspoon salt
  • 2 cups whipped topping (Cool Whip works)
  • ½ cup powdered sugar
  • 6 ounces cream cheese, room temp
  • 1 cup peanut butter (I always use Jif Creamy)
  • 2 Tbsp whole milk
  • ½ cup heavy cream
  • 4 oz bittersweet (I used leftover semisweet mini chips) chocolate, chopped

How to Make It

1.  Toss chopped Reese’s Pieces, mini chocolate chips, and salt in a small bowl. Set aside.

2.  In a stand mixer with a paddle attachment, beat cream cheese with powdered sugar. Start slow, and once incorporated mix at medium speed until cream cheese is smooth. Beat in peanut butter, milk, and ¼ cup of the “crunch.”

3. Stir in ¼ of the whipped cream to lighten the mixture. Once incorporated, stir in the rest of the “crunch” mixture (I left some aside to sprinkle on top). Then gently fold in the remaining whipped cream, being sure to scrape the bottom.

4. Pour peanut butter mixture into the crust and smooth the top. Refrigerate for at least 4 hours. Cover with plastic wrap once the mousse firms.

5. To finish, heat heavy cream in the microwave until almost boiling (about 2 – 3 minutes).  Add the chopped chocolate (I used leftover mini chocolate chips) and stir vigorously with a fork until it’s smooth and shiny. Pour the “ganache” over the pie and smooth (or tilt the pie) to cover the top. Sprinkle with reserved crunch (if you saved some) and place the pie back in the refrigerator to set for at least 20 minutes.


Here’s How to Make Room Temperature S’more Bars

August is National S’more Month, which makes it one of the most delicious months of the year.

While s’mores aren’t difficult to make, not all of us have a campfire readily available. Some of us live in areas that have “fire bans” or “no burn days” … it’s tragic, I know. Then again, building a fire seems less exciting when it’s already a thousand degrees outside.

Luckily, there are ways to get your s’more fix while keeping cool. These extremely easy to make, no-bake (i.e., MINIMAL HEAT) s’more bars. You make these babies in the microwave, which means you don’t have to endure any extra heat – no stove, no oven, no fire, no outside. Just sweet, delicious s’more goodness in the comfort of your air-conditioned home.

For these bars I used a recipe that melted the chocolate with the marshmallow, but I think my usual recipe of s’more bars that mixes chocolate chips in at the end is actually better. Luckily, these are so easy to make that you can make them both ways and judge for yourself.

No-Bake S’more Bars

  • 8 cups (1 box) Golden Grahams cereal
  • 6 cups (1 bag)  miniature marshmallows, reserve 1 cup
  • 1½ cups chocolate chips*
  • ¼ cup light corn syrup
  • 5 tablespoons butter
  • 1 teaspoon vanilla (optional)
  1. Butter a 9×13-inch baking dish and line with parchment paper or plastic wrap; set aside.
  2. Place the cereal in a large mixing bowl; set aside.
  3. In a large bowl, combine 5 cups of marshmallows, chocolate*, light corn syrup and butter. Microwave in 30-second increments, stirring after each, until the mixture is completely melted and smooth. Stir in the vanilla.
  4. Pour the melted mixture over the cereal and, using a buttered spatula or wooden spoon, gently stir until all of the cereal is coated. Stir in the additional cup of marshmallows (and chocolate, if you didn’t melt it with the marshmallows)
  5. Turn the mixture out into the prepared baking pan. Butter your hands and press the mixture evenly into the pan, pushing it down into a flat, even layer. Cool for at least 1 hour at room temperature (refrigerate to speed up this process).


*You can either melt the chocolate with the 5 cups of marshmallows, or stir it in with the last 1 cup. Make sure you use a REALLY BIG BOWL and REALLY STRONG ARMS for stirring. 

*These can also be made on the stovetop, just like you would make regular rice krispy treats, melt it all over low heat, and then stir in cereal and mix-ins, and pour into pan and spread. 

*These can be stored in an airtight container at room temperature for up to 2 days, but good luck with that.



Red Velvet Rice Krispy Treats

Well, I made these delightful treats for Christmas and then realized they would be even better for Halloween. These blood-red treats are a twist on the “birthday cake” rice krispy treats, just replacing the cake mix in those with red velvet cake mix, and the standard rice krispies with chocolate (since cocoa cake is the base of red velvet cake).

Just like the birthday cake rice krispies, you can use however much cake mix you like depending on how strong you want the cake flavor to be.

I finished mine with a drizzle of vanilla candy coating, but I’m sure white chocolate or even icing would do in a pinch.

Red Velvet Rice Krispy Treats

  • 3 tablespoons butter
  • 1 (10.5 ounce) bag mini marshmallows
  • 1 teaspoon vanilla extract
  • 1/2 cup red velvet cake mix (you can decrease to 1/4 for milder flavor, or increase to 3/4 for more cake flavor)
  • 6 cups Cocoa Rice Krispies cereal
  • Vanilla candy coating or white chocolate chips

1. Line a 9×13-inch pan with parchment paper and coat well with cooking spray. Set aside.

2. In a large saucepan, melt the butter over low heat. Add marshmallows, cake mix, and vanilla, stirring until smooth. Fold in the cereal until well coated.

3. Transfer sticky cereal mixture to the prepared pan, pressing down until the top is level.

4. Once cooled, drizzle with melted candy coating or chocolate top. Once set, cut into bars and serve.


Oven-Free Snickers Pie

Seriously, what’s better than Candy? Pie! Okay, that might be debatable. But when candy and pie mix, it’s usually a unanimously good thing.

This recipe for Snickers Pie is especially intriguing because this one is oven-free. No baking here folks. Here’s a list of what you’ll be needing:

1 chocolate cookie 9-inch pie crust or graham cracker pie crust

2 cups fresh whipped cream

1 can sweetened condensed milk

8 ounces cream cheese

1/4 cup dulce de leche, plus 1 tablespoon for drizzling

3 Snickers Bars, chopped.

You’ll want to beat the condensed milk, cream cheese and dulce de leche until it gets smooth. Then fold the whipped cream to the mixture until it’s blended into the mixture. From here, add 1/3 of the chopped Snickers bar onto the pie crust and fold another 1/3 of the chopped Snickers into the mixture. Then spread the mixture onto the pie crust and sprinkle the last 1/3 of the Snickers on top of the mixture. Last, but not least, drizzle the teaspoon of dulce de leche over the pie and chill for 3 hours before serving.

Via Naptime Chef & Family Kitchen