No-Bake Snickers Pie – A rich creamy peanut butter pie with Snickers candy bar dessert and caramel topping. Perfect for warm Summer nights!
We’re going camping tomorrow. Wish us luck!
Yeah, we might be a bit crazy to tackle that with a dog and a 7 month old but we are up for the challenge. Plus we are approaching it cautiously by only going 1 night and going to Pillsbury State Park, a campsite that we have already been to so we know exactly what to expect there.
One of the things that I am really looking forward to is being able to walk all around the camp grounds with Autumn and get to show her the lake, streams, and a waterfall too. We did a hike there last year when I was 6 months pregnant so it will be fun to do it now with Autumn. Hoping to be much faster this time!
While we’re roughing it this weekend, you should be cutting yourself a slice of this pie. You can easily whip it up while not turning your oven on in this summer heat! Isn’t that just the best thing ever? Pie and you don’t even need to get your kitchen hot!!
Plus, it’s LOADED up with pieces of Snickers. SNICKERS!!!
When I was at summer sleep away camp we could buy treats in the afternoon at the general store.
Occasionally Every day I would get a Snickers bar to take out to the four square court. As I waited in line I’d eat my melting Snickers and right before it was my turn I’d shove that wrapper into my shorts pocket before I dominated played the game.
Since then I’ve loved Snickers. I can’t keep them in the house because they call to me from the refrigerator. Which is exactly why after Price and I each enjoyed a slice of this pie I emailed our dog walker telling her that there was a pie in our freezer for her to take. I had to hit send on that email quickly before I thought twice and considered eating it all myself. I hope her family enjoys it just as much as we did. And I hope you do too!
No Bake Snickers Pie
Make 1 9″ Pie Ingredients
For the crust
- 8 ounces chocolate cookies (I used a ‘dutch chocolate cookie‘)
- 3 Tablespoons butter, melted plus a little extra for greasing the pie plate
For the filling
- 8 ounces light cream cheese, softened at room temperature
- 1 1/2 Cups heavy whipping cream
- 1/2 Cup sugar
- 2/3 Cup smooth peanut butter
- 2 teaspoons vanilla extract
- 1/3 Cup caramel sauce
For the ganache topping
- 6 ounces milk chocolate, broken into small pieces (a mixture of milk and semi-sweet is fine as well)
- 1/4- 1/3 cup heavy cream
- 12 Fun Size Snickers bars, chopped up
- Caramel Sauce
- Butter the bottom and sides of the pie plate. Set aside.
- In a food processor, finely process the cookies until you produce a fine crumb. Add the melted butter and mix to combine. Using your fingers, press this mixture into the pie plate and up the sides. Place in the fridge to harden.
- In the bowl of a stand mixer, whip the cream until it forms firm peaks. Transfer to a large bowl, and set aside.
- Using mixing bowl you had perviously whipped the cream in, beat the cream cheese, sugar, peanut butter, and vanilla extract until it becomes smooth and creamy.
- Scoop out dollops of the peanut butter mixture onto the bowl with the whipped cream. Gently fold together until there are no more streaks, but be careful not to over mix deflating the filling.
- Remove the pie plate from the fridge and pour a thin, even layer of the caramel over the crust. Scoop the filling onto the caramel and evenly smooth out the top. Return to the freezer .
- In the bowl of a double boiler, add the broken pieces of chocolate and heat over low heat until almost melted through. Add 1/4 Cup of the cream and continue to heat until the mixture to fuly melted and smooth. (If the chocolate ‘breaks’ then add a bit more cream until it is smooth again.)
- Remove the pie from the freezer and pour the ganache over the top. Smooth the surface with an offset spatula. Spinkle the chopped up pieces of Snickers bars on top, then gently press into the warm ganache. Drizzle the caramel sauce on top and return to the freezer for at least 30 minutes.
- Prior to serving, place the pie into the refrigerator for at least 30 minutes to make cutting and serving easier.
Insprired from Not Quiet Nigella