Deep-Dish Snickers Pie
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1003
- Total Fat
- 68
- Saturated Fat
- 31
- Carbohydrates
- 92
- Dietary Fiber
- 6
- Sugar
- 66
- Protein
- 18
- Cholesterol
- 101
- Sodium
- 402
- Total: 4 hr 30 min (includes chilling time)
- Active: 30 min
Ingredients
Six 1.56-ounce Snickers® candy bars, roughly chopped (about 2 cups), plus more for garnish
6 tablespoons unsalted butter, cubed
One 9-ounce package chocolate wafer cookies
1/2 cup dulce de leche
1/2 cup hot fudge sauce, warmed
1 cup crunchy peanut butter
One 8-ounce package cream cheese, at room temperature
1 cup confectioners' sugar
1 cup heavy cream
1/2 cup salted roasted peanuts, chopped
Directions
- Preheat the oven to 350 degrees F.
- For the crust: Melt 1 cup of the candy bars with the butter in a small saucepan over medium heat, whisking frequently, about 4 minutes.
- Pulse the cookies in a food processor to fine crumbs. Drizzle in the candy mixture until the crumbs are completely coated. Firmly press the crumb mixture into the bottom and up the side of a 9-inch deep-dish pie plate. Bake until the crust is set, 10 to 12 minutes. Spread the dulce de leche over the warm crust with an offset spatula then drizzle with 1/4 cup hot fudge; set aside.
- For the filling: Beat the peanut butter, cream cheese and sugar in a large bowl with an electric mixer on medium speed until combined. Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Fold in the remaining 1 cup chopped candy bars. Pour the filling into the crust, evening out the top with a spatula. Drizzle with the remaining 1/4 cup hot fudge sauce.
- Make a decorative ring around the edge of the pie (do not cover the crust) with more chopped candy bars, overlapping them slightly. Inside that ring, make a second ring with the chopped peanuts. Chill until set, at least 4 hours and up to overnight.