Easy Snickers Bar Pie Recipes

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EASY SNICKERS BAR PIE



Easy Snickers Bar Pie image

This recipe is so easy. Make it to take to a potluck and keep one at home for yourself! The cook time mentioned is the chill time in the fridge

Provided by Mysterygirl

Categories     Pie

Time 8h10m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, softened
1 1/2 cups powdered sugar
1/2 cup creamy peanut butter or 1/2 cup chunky peanut butter
3 regular sized Snickers candy bars, chopped
16 ounces Cool Whip, thawed
2 (6 ounce) chocolate cookie pie crust or 2 (6 ounce) graham cracker pie crust

Steps:

  • In a large mixing bowl, beat cream cheese, sugar and peanut butter until creamy.
  • Stir in chopped candy bars.
  • Gently fold in the Cool Whip just until mixed.
  • Pour into crusts and refrigerate overnight.

Nutrition Facts : Calories 390.8, Fat 25.3, SaturatedFat 12.2, Cholesterol 17.2, Sodium 259.4, Carbohydrate 38.1, Fiber 1.1, Sugar 28.9, Protein 5.1

DEEP-DISH SNICKERS PIE



Deep-Dish Snickers Pie image

Every bite of this over-the-top pie contains a blast of chocolate, nougat and peanut -- from the crust to the filling and topping.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 8 servings

Number Of Ingredients 10

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

Steps:

  • 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.

SNICKERS™ CANDY BAR DUMP CAKE



Snickers™ Candy Bar Dump Cake image

Satisfy your sweet tooth with this indulgent, ultra-easy cake that calls for just seven ingredients but is loaded with everything you love about Snickers™ candy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 12

Number Of Ingredients 9

1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting
1 1/2 cups milk
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup semisweet chocolate chips
1/3 cup finely chopped cocktail peanuts
1 container (8 oz) Cool Whip frozen whipped topping, thawed
3 bars (1.86 oz each) Snickers™ candy bar, unwrapped, chopped (about 1 cup)
2 tablespoons finely chopped cocktail peanuts
1/4 cup Betty Crocker™ Rich & Creamy chocolate frosting

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In large microwavable bowl, microwave 1/2 cup frosting uncovered 5 to 10 seconds or until frosting is thin. Beat in milk with whisk until blended. Stir in dry cake mix. Spread batter evenly in pan. Sprinkle chocolate chips and 1/3 cup peanuts evenly on top.
  • Bake 28 to 32 minutes or until toothpick inserted in center of cake comes out almost clean. Cool completely, about 1 hour 30 minutes.
  • When ready to serve, spoon and spread whipped topping evenly over top of cooled cake. Sprinkle chopped candy bars and 2 tablespoons peanuts on top. In small microwavable bowl, microwave 1/4 cup frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using fork, drizzle warmed frosting over cake. Stored loosely covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 60 g, Cholesterol 0 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 38 g, TransFat 0 g

SNICKERS BAR PIE



Snickers Bar Pie image

This Snickers pie is different from some others I've seen posted. There is no cool-whip or pudding mix in this one. It's delicious and great for parties as you can make it a day ahead.

Provided by Hey Jude

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

1 9-inch pie shell
5 (2 1/8 ounce) Snickers candy bars
1/2 cup sugar
4 (3 ounce) packages cream cheese, softened
2 eggs
1/3 cup sour cream
1/3 cup creamy peanut butter
3 tablespoons whipping cream
2/3 cup milk chocolate chips

Steps:

  • Heat oven to 450°.
  • Place pie crust in a glass pie pan and bake for 5-7 minutes, or till very light golden brown; remove from oven and cool; reduce oven temperature to 325°.
  • Cut candy bars in half lengthwise; cut into 1/4-inch pieces and arrange over bottom of the partially baked crust.
  • Combine sugar and cream cheese; beat until smooth; add eggs 1 at a time, beating well after each addition; add sour cream and peanut butter, beating until mixture is smooth; spoon over candy bar pieces.
  • Bake at 325° for 30-40 minutes or until center is set; cool 2 hours or until completely cooled.
  • Heat whipping cream in a small saucepan until very warm; remove from heat and add chocolate chips, stir until melted and mixture is smooth; spread over top of pie.
  • Refrigerate 2-3 hours before serving; store leftovers in the fridge.

SNICKERS BAR PIE RECIPE



Snickers Bar Pie Recipe image

Yield 10

Number Of Ingredients 9

1 1/2 cups graham cracker crumbs
1/3 cup butter (melted)
3 Tablespoons sugar
5 (1.86 ounce) Snickers bars (divided)
8 ounces whipped cream cheese spread
1/2 cup crunchy peanut butter
1 cup powdered sugar
1 (8 ounce) cool whip
1/8 cup chocolate syrup

Steps:

  • Combine the graham cracker crumbs, melted butter and sugar in a small bowl. Press into a 9 inch pie pan that has been sprayed lightly with non stick cooking spray.
  • Bake for 10 minutes at 350 degrees. Cool completely.
  • Chop the Snickers bars into bite sized chunks. Set aside.
  • In a mixing bowl combine the cream cheese, peanut butter and powdered sugar. Whisk all together until well blended.
  • Then stir in the cool whip and 3/4 of the snickers bars. Spoon the mixture into the graham cracker crust and spread around gently. Top with remaining Snickers chunks.
  • Refrigerate for 2-3 hours.
  • Drizzle chocolate syrup over the top before serving.

SNACKASNICKER PIE



Snackasnicker Pie image

A cream cheese pie with candy bars and graham cracker crust. This is a great recipe for company.

Provided by Sueroth

Categories     Desserts     Pies

Yield 8

Number Of Ingredients 6

1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2 eggs, beaten
1 teaspoon vanilla extract
4 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium mixing bowl, beat softened cream cheese until fluffy. Mix in sugar until well combined. Add eggs and vanilla. Beat until smooth. Fold in all but 1/2 cup of chopped candy bars.
  • Sprinkle reserved 1/2 cup of chopped candy bars onto bottom of graham cracker crust. Pour cream cheese mixture into crust.
  • Bake in preheated oven for 20 to 25 minutes; do not brown on top. Will be soft in middle. Chill before serving.

Nutrition Facts : Calories 554.5 calories, Carbohydrate 51.9 g, Cholesterol 112 mg, Fat 35.4 g, Fiber 1.1 g, Protein 9.3 g, SaturatedFat 17 g, Sodium 428.3 mg, Sugar 39.5 g

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