No Bake Snickers Pie Recipes

NO BAKE SNICKERS PIE

No Bake Snickers Pie image

Make and share this No Bake Snickers Pie recipe from Food.com.

Provided by fayberrie

Categories Dessert

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 chocolate graham wafer pie crust
1 (8 ounce) package cream cheese
1 (12 ounce) jar caramel topping
1 medium Cool Whip
1 Snickers candy bars, frozen

Steps:

Mix cream cheese and caramel spread together.
Add cool whip and beat until blended.
Spoon into crust.
Put Snickers Bars in a zip lock back and break into small-small pieces.
Sprinkle the Snickers on top of the pie.
Refrigerate until set (2 hours or more).
ENJOY!

Nutrition Facts : Calories 301.1, Fat 14.4, SaturatedFat 7.5, Cholesterol 32.6, Sodium 320, Carbohydrate 41.5, Fiber 0.8, Sugar 8.4, Protein 4

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

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

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.

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