Nutter Butters

Hey today is my payday!

Woohoo! Time to pay some bills! Ugh.

Well, it’s your payday as well. I created a PayDay Pie just for you.

Price really likes PayDay bars. I do not. There is no chocolate. So I insist they are a waste of a candy bar. He can eat all the PayDay bars he wants out of Autumn’s Halloween bag when she is still of the age that we get first pass at the goodies. I’ll take the Snickers Thank.You.Very.Much.

So here is a simple pie that you can whip up while trying to pack for a long weekend. Take cans out of the slow cooker – pack bathing suits & sunblock & a hat Autumn will refuse to wear – process the cookies to make the crust – did I pack socks already? – pulse the melted butter into the crumbs – ah, yes, I did pack socks -create the crust and put it into the fridge- wipe down the counters and load the dishwasher – whip together the caramel and cream cheese – pack up the dogs stuff – fill the pie.

While the caramel is super easy to make just be aware you can still burn it. Well, at least over cook it. Just be aware of how your slow cooker runs and you should be set. If your slow cooker is on the low side then cook the caramel for 8-10 hrs. Or if it runs hotter, like mine, then stick closer to the 6-8 hrs.

The cream cheese helps cut some of the sweetness from the caramel, and makes it extra dreamy & creamy. If you want add some vanilla extract. I just believe it can never hurt.

Just like it can never hurt to have a big glass of wine while sitting under a tree. I’ll totally be doing that this weekend while we visit Price’s mom in Maine. And of course trying to keep a hat on Autumn’s head since she hates them. HATES.

But you won’t hate this pie. Nope, not one bit.

PayDay Pie

Makes a 9″ pie

Ingredients

• 2 14.5 ounce cans of condensed milk
• 8 oz Nutterbutter cookies ( 1/2 a package)
• 4 Tablespoons of butter
• 8 oz cream cheese
• salted peanuts

Process

1. Place 2 cans of condensed milk into a slow cooker. Fill the slow-cooker with water to completely cover the cans and have plenty of water above the cans. Turn on high, cover, and cook for 6-8 hours.
2. Remove the cans from the water and let cool until you can handle the cans.
3. While the cans are cooling, place the cookies in the bowl of a food processor. Process the cookies until they are crumbs. Add the melted butter and quickly pulse until the butter is evenly incorporated.
4. Pour the cookie crumbs into the bottom of a pie plate. Gently press into the bottom and up the sides to form the crust. Chill for at least 30 minutes.
5. Open the cans and pour the caramel into a bowl, add the cream cheese. Beat until completely blended.
6. Pour the filling into the prepared pie crust. Sprinkle the peanuts on top of the filling. Chill for at least 2 hours to set up.

Process for creating the pie filling was adapted from Beantown Baker