Snicker Bar Pie

Preheat oven to 425 degrees. Blind bake pie crust for 5-7 minutes until just set. Remove from oven and cool completely on wire rack. Reduce oven temperature to 325 degrees F. In medium bowl, combine brown sugar and cream cheese and beat well until smooth. Add eggs, one at a time, beaten well after each addition. Add sour cream, 1/2 cup peanut butter, and vanilla, and beat again until smooth. Cut candy bars into 1/4" slices. Spoon 1/2 cup of the cream cheese mixture in bottom of pie crust; top with candy bars. Pour remaining cream cheese mixture over candy bars, making sure to completely cover all the candy. Bake at 325 degrees for 30-40 minutes until center is set when you gently jiggle the pie. Cool completely on wire rack. In small saucepan, combine 1/3 cup peanut butter and semisweet chocolate chips and heat gently until chips are melted, stirring constantly. Carefully spoon and spread over top of pie. Refrigerate pie 2-3 hours before serving; store in refrigerator.