In case you haven’t figured it out by now, I love to make desserts. I make some sort of dessert or treat almost every day of the week. My husband hates me for this, my children love me for it. I am a sucker for any magazine/cookbook that has a fabulous dessert pictured on the front cover. Whenever I buy a new cookbook or magazine, the dessert section is the first one I look through. I think it might be safe to say that sometimes my world revolves around desserts. However, after making this pie on Sunday, I am 110% sure that my husband, my boys, and my brother and his wife were not complaining about this little problem I have.
This pie is absolutely delectable!
If you love Snickers, you will L.O.V.E. this pie. This pie is the perfect rendition of a Snickers candy bar.
Let me just try and describe this insanely good concoction to you . . . .it’s a a chocolate cookie crust, a layer of chocolate and then caramel, followed by a layer of roasted peanuts and then a smooth, creamy, peanut buttery filling, topped off with chocolate shavings. (I’m drooling just typing this because I want another piece and it’s gone). This pie is rich so a small piece is plenty, but don’t be alarmed if you find yourself sneaking to the fridge a few hours later for another bite or two, or three . . . .are you catching my drift?
If you only make one thing from this little ol’ blog of mine, make this! I promise you will not be disappointed.
- 16 Oreo cookies , broken into pieces
- 4 Tbsp. melted butter
- 1 cup chocolate chips
- 1 1/2 cups marshmallow creme
- 4 ounces cream cheese
- 1/2 cup heavy cream
- 1/2 cup peanut butter
- 2 Tbsp. butter , softened
- 7 ounces caramels (about 24 caramels)
- 1/4 cup water
- 1/4 cup salted , roasted peanuts, chopped
- Chocolate shavings
FOR THE CRUST:
Preheat oven to 350 degrees. Pulse cookies in food processor until fine crumbs. Sprinkle butter over crumbs and pulse to incorporate.
Transfer crumbs to a 9-inch pie plate. Use the bottom of a measuring cup to press crumbs into an even layer on the bottom and sides of the pie plates. Bake 10 minutes.
Sprinkle chocolate chips evenly over hot crust and let sit until softened but not fully melted, about 5 minutes. Smooth softened chocoalte chips into an even layer with a rubber spatula. Refrigerate crust until chocolate is set, 20-25 minutes.
FOR THE FILLING:
Using a stand mixer fitted with whisk attachment, whip marshmallow creme, cream cheese, heavy cream, peanut butter and butter together on medium-high speed until light and fluffy, about two minutes.
Cook caramels and water in small saucepan over medium-high heat stirring occasionally, until caramels are melted and smooth, about 8-10 minutes. Stir 1 tablespoon caramel into marshmallow creme mixture. Spread remaining hot caramel evenly over chocolate layer in chilled pie crust. Sprinkle with chopped peanuts and refrigerate until caramel is just set, about 10 minutes.
Dollop marshmallow creme mixture on top of caramel and spread evenly. Refrigerate pie, uncovered, and chill for several hours or overnight. Sprinkle chocolate shavings over top.
The recipe called for semi-sweet chocolate chips but I opted for milk chocolate. I'm sure it would be good with semi-sweet but since a Snickers candy bar is milk chocolate, that's what I went with, trying to replicate the taste of a Snickers as close as I could. Feel free to use either.
Recipe Source: America’s Test Kitchen Best Summer Desserts