Snickers Ice Cream Pie Recipes

SNICKERS ICE CREAM PIE

Steps:

• In a food processer, place the graham crackers or cookies. Pulse to the desired consistency.
• Melt the butter In a microwave safe pan.
• Mix the butter and the crumbs, then press them into a 9" pie pan.
• Place the pie pan and cookie crust into the freezer for about 20-30 minutes.
• Then take the ice cream and stir it a little, then place it into the pie crust.
• Smooth it with a metal spoon, and place it back into the freezer for 45-60 minutes.
• Next place the caramel on top of the ice cream and then add the nuts.
• Press the nuts into the mixture with a spoon or spatula.
• Next place the mixture back into the freezer for 15 minutes.
• Place the chocolate chips into the microwave safe pan and place in the microwave on power level 5, cooking the chips in 30 second intervals, until the chocolate is melted.
• Thinly spread the chocolate on top of the pie, working quickly as it tends to set back up quickly.
• Top with the chopped snicker bars and return the pie back to the freezer.
• Allow to freeze for 2 hours or more.
• Remove from the freezer a few minutes before serving so it will have time to soften, and you will be able to cut it.
• You may want to add additional caramel for garnishing, but I find that it is plenty sweet without it.

EASY FROZEN SNICKERS ICE CREAM PIE

Steps:

• Whip together your heavy whipping cream.
• In a large bowl, combine your whipped cream with the sweetened condensed milk.
• Add vanilla, and 1 cup chopped snickers to the mixture. Combine well.
• Pour into your store-bought pie shell. Place in the freezer for two hours. This is what will give it the creamy ice cream texture that you want!
• Once ready, take it out of the freezer and add your toppings. Drizzle chocolate syrup and caramel topping on top of the Snickers Ice Cream Pie.
• Lastly, add 1 cup more chopped Snickers candy to finish the pie. Serve immediately and place any extras in the freezer after cutting.

ULTIMATE SNICKERS ICE CREAM PIE

Steps:

• Add 30 Oreos to the bowl of a food processor. (Or you can do this step by hand.) Pulse until completely crumbled. Drizzle in the melted butter and puree until evenly combined, stopping to scrape the sides of the bowl down once if needed. Press the mixture evenly into the bottom of a 9-inch pie pan. Freeze for at least 15 minutes before adding ice cream.
• Dice the Snickers bars and remaining Oreos and set aside. While the crust freezes, set the chocolate ice cream out on the counter to thaw until slightly softened. Then remove the crust from the freezer, and gently spoon the ice cream into the pie crust to fill it up about halfway, smoothing the top so that it is nice and flat. Sprinkle half of the Oreos and Snickers pieces evenly on top of the chocolate ice cream layer. Then drizzle with caramel sauce and magic shell, and sprinkle with a pinch of flaky sea salt. Return to the freezer and chill until firm, at least 30 minutes.
• Set the vanilla ice cream out on the counter to thaw for about 10-15 minutes, until slightly softened. Gently spoon the vanilla ice cream on top of the chocolate layer, smoothing the top with a spoon. Sprinkle the remaining Oreos and Snickers pieces evenly on top of the vanilla ice cream layer. Then drizzle with caramel sauce and magic shell, and sprinkle with a pinch of flaky sea salt. Return to the freezer and chill until firm, at least 30 minutes.
• Then slice, serve and enjoy!

DEEP-DISH SNICKERS PIE

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™ ICE CREAM CAKE BARS

Steps:

• Heat oven to 350° F. Spray bottom only of 13 x 9-inch pan with cooking spray.
• In large bowl, mix brownie mix, oil, water and eggs until well blended. Stir in peanuts. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Remove brownie from oven to cooling rack. Cool 30 minutes.
• Spread 1/2 cup of the caramel sauce on top of brownie. Place in freezer 10 minutes. Remove pan from freezer, and evenly spread softened chocolate ice cream on top of caramel layer. Return to freezer 1 hour.
• Remove pan from freezer, and evenly spread softened caramel ice cream on top of chocolate ice cream layer. Cover, and place in freezer about 3 hours or until firm.
• When ready to serve, spread whipped topping on top of frozen cake. Sprinkle chopped candy bars over top. Drizzle with remaining 1/4 cup caramel sauce and the chocolate syrup. Cut into 5 rows by 4 rows. Store covered in freezer.

SNICKER'S ICE CREAM PIE

Steps:

• Take ice cream out of freezer and let soften for at least 15-20 minutes.
• Chop up 4 Snickers bars into quite small pieces. Put ice cream in large bowl, and stir in Snickers Pieces and 1/4 cup caramel sauce.
• Spread softened ice cream into prepared pie crust.
• Cut up remaining 3 Snickers bars and sprinkle over ice cream pie. Lightly press down into ice cream. Then drizzle 2 tbl. of hot fudge and caramel sauce over pie.
• Freeze for at least 4 hours, or until firm.

SNICKERS ICE CREAM PIE

Steps:

• Using a food processor or mini-chopper, pulse the chocolate cookies until finely ground. In a medium bowl, combine the cookie crumbs, brown sugar and melted butter. Stir until fully combined.
• Press the crust mixture into the bottom and sides of a 9" tart pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)
• Bake crust at 350°F for 10 minutes. Remove from oven and let cool.
• Place the sugar in a heavy-bottomed saucepan over medium heat. Whisk the sugar constantly as it begins to melt. (Tip: Use a larger saucepan than you might think because the mixture will bubble up when the other ingredients are added!)
• Once the sugar has fully melted and turns light caramel in color, remove pan from heat and add the butter. Stir until butter has fully melted. (Note: The mixture will bubble up rapidly once the butter is added, so use caution.)
• Slowly whisk in the heavy cream. (Tip: If the caramel seizes up when you add the liquid, you can place it back over low temperature and whisk constantly until it turns into a thick sauce.)
• Let cool at room temperature for at least 20 minutes.
• Spread half of the ice cream over the Crust. Place pie in the freezer until firm.
• Spread Caramel Sauce evenly over the ice cream. Sprinkle with chopped Milky Way and Snickers fun-size bars. Place pie back in the freezer until firm.
• Spread remaining ice cream over the top of the caramel layer. Place pie back in the freezer until firm.
• Press chopped full-size SNICKERS bars into the top of the pie. Freeze at least 2 hours, or until firm.

FROZEN SNICKERS PIE

Steps:

• Spread half the softened ice cream over the brownies making sure to spread to the edge o the pan. Sprinkle the chopped Snickers bars over the ice cream. Spread the rest of the ice cream on top.
• Freeze for 4 hours or more.
• Assemble: Remove the springform from the pan. Warm the hot fudge sauce. Cut out a piece of the pie and place on a plate. Drizzle with one tablespoon of caramel sauce and one tablespoon of hot fudge sauce. Top with a tablespoon or peanuts and a bit of whipped cream. Assemble the rest of the servings. Serve immediately.

SNICKERS BAR PIE RECIPE

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.