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No-Bake Snickers Pie

This no-bake Snickers pie tastes just like the Snickers bar you know and love—caramel, peanuts, and chocolate, but in a fluffy, creamy pie.
Print Recipe
Prep Time 20 minutes
Total Time 4 minutes
Servings: 8 servings
Course: Dessert, Dinner, Pie
Cuisine: American
Calories: 773
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 7 ounces graham crackers about 13 crackers or 1 1/2 cups graham cracker crumbs
  • 1/4 cup roasted salted peanuts
  • 1/4 cup light brown sugar
  • 1/2 cup unsalted butter, melted
  • 1 8 ounce package cream cheese, softened
  • 1/3 cup creamy or chunky peanut butter
  • 1/2 cup jarred caramel sauce or dulce de leche, divided
  • 1/2 cup powdered sugar
  • 1 8 ounce pkg. frozen whipped topping, thawed (such as Cool Whip®
  • 1 1/2 cups finely chopped chocolate-covered caramel-peanut nougat bar such as Snickers®
  • 2 tablespoon chocolate syrup such as Hershey’s®
  • 2 tablespoon jarred caramel sauce or dulce de leche
  • 1/3 cup chopped chocolate-covered caramel-peanut nougat bar such as Snickers® (about 1 [1.86-oz.] bar
  • 1/4 cup roasted salted peanuts, coarsely chopped

Method
 

  1. Gather all ingredients.
  2. To make the crust: Place crackers, 1/4 cup peanuts, and brown sugar in the bowl of a food processor and process until crushed into very fine crumbs, about 45 seconds. With processor running, pour melted butter through food chute; process until well combined, about 10 seconds.
  3. Transfer mixture to an ungreased 9-inch pie plate; press crumbs evenly into bottom and up sides of pie plate. Freeze, uncovered, until crust is hardened, about 15 minutes.
  4. Meanwhile, make filling: Beat cream cheese, peanut butter, and 6 tablespoons caramel sauce in a large bowl with an electric mixer on medium-high speed until very smooth and creamy, stopping to scrape down sides of bowl as needed, about 2 minutes.
  5. Add powdered sugar, and beat on low speed until smooth and fluffy, about 10 seconds. Carefully fold whipped topping into cream cheese mixture in 3 additions, folding until mixture is homogeneous and well combined. Fold in the 1 ½ cups finely chopped nougat bars until evenly distributed.
  6. Spread remaining 2 tablespoons caramel sauce evenly over bottom of chilled crust.
  7. Transfer filling into crust, and smooth into an even layer using a small offset spatula. Cover loosely with plastic wrap, and chill in the refrigerator until filling is completely firm, at least 4 hours or up to 24 hours.
  8. Before serving, drizzle with chocolate syrup and caramel sauce. Sprinkle evenly with the 1/3 cup chopped nougat bars and peanuts. Return to the freezer until sauce is set, about 5 minutes. Serve immediately.
  9. Serve immediately and enjoy! Recipe developed by Julia Levy

Nutrition

Calories: 773kcalCarbohydrates: 74gProtein: 12gFat: 50gSaturated Fat: 25gCholesterol: 64mgSodium: 419mgFiber: 3gSugar: 53g

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