Ingredients
Equipment
Method
- In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter. Stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. You can use the bottom of a glass or measuring cup to help pack it down evenly. Place the pie crust in the freezer for about 10-15 minutes while you prepare the filling to help it set.2 cups crushed chocolate sandwich cookies, 6 tablespoons unsalted butter
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the creamy peanut butter and powdered sugar to the bowl. Beat on medium speed until well combined and no lumps of cream cheese remain. Stir in the vanilla extract until just incorporated.1 (8 ounce) package cream cheese, 1 cup creamy peanut butter, 1/2 cup powdered sugar, 1 teaspoon vanilla extract
- Remove the chilled pie crust from the freezer. Spoon the peanut butter filling evenly over the crust, spreading it into a smooth layer.1 (8 ounce) package cream cheese, 1 cup creamy peanut butter, 1/2 cup powdered sugar, 1 teaspoon vanilla extract
- Drizzle the caramel ice cream topping over the peanut butter filling. You can use a spoon or a spatula to gently swirl it through the peanut butter layer, creating a beautiful marbled effect. Don't overmix; you want distinct layers of caramel.1 cup caramel ice cream topping
- Carefully place the pie in the refrigerator and chill for at least 2-3 hours, or until the filling is firm enough to slice. This chilling time is crucial for the pie to set properly.
- Just before serving or when you're ready to add the final topping, make the ganache. Place the semi-sweet chocolate chips in a small heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it boil. Pour the hot cream over the chocolate chips. Let it sit for 1 minute, then whisk gently until the chocolate is completely melted and smooth.1/2 cup semi-sweet chocolate chips, 1/4 cup heavy cream
- Once the pie is well-chilled and firm, drizzle the warm chocolate ganache over the top. If using, scatter the chopped Snickers bars and any additional chopped peanuts over the ganache while it’s still wet. A final drizzle of caramel sauce can add an extra touch of indulgence.1/2 cup semi-sweet chocolate chips, 1/4 cup heavy cream, 1/2 cup chopped Snickers bars, Additional drizzle of caramel sauce, Chopped peanuts
- Slice the No Bake Snickers Pie and serve immediately.
Notes
Cover the pie loosely with plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
