Description
This No-Bake Deep-Dish Peanut Butter Snickers Pie with Salted Caramel is a luscious and indulgent dessert featuring a rich chocolate cookie crust, a creamy peanut butter and cream cheese filling, topped with chopped Snickers and drizzled with salted caramel. Perfect for make-ahead occasions, this pie requires no baking and offers a delightful combination of sweet, salty, and crunchy textures.
Ingredients
Units
Scale
Crust
- 20-ounce package chocolate sandwich cookies, crushed to fine crumbs (about 43 cookies; classic Oreos or similar)
- 6 tablespoons unsalted butter, melted (3/4 of 1 stick)
Filling and Topping
- 8 ounces cream cheese, softened (light or full-fat cream cheese acceptable)
- 8 ounces Cool Whip, at room temperature (fat free or regular)
- Heaping 1/2 cup creamy peanut butter or honey roasted peanut butter (Jif, Skippy, or similar; avoid natural or homemade)
- 1 teaspoon vanilla extract
- 1 1/2 cups confectioners’ sugar
- About 1 cup Snickers, diced small (Peanut Butter Squared Snickers recommended)
- About 1/4 cup salted caramel sauce, for drizzling (store-bought or homemade)
Instructions
- Prepare the crust: Spray a 9-inch springform pan with cooking spray and set aside. Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a large Ziplock bag and rolling with a rolling pin until finely ground. In a microwave-safe bowl, melt butter for about 1 minute on high. Combine melted butter with cookie crumbs and mix well until thick and fudgy. Press the mixture firmly into the prepared pan, smoothing the top evenly. Set aside.
- Make the filling: In a large mixing bowl, combine softened cream cheese, Cool Whip, peanut butter, and vanilla extract. Beat with an electric mixer on medium-high speed until smooth and creamy, about 2 minutes, scraping down the sides as needed. Gradually add confectioners’ sugar while mixing on low speed to prevent powder splash, then beat on medium-high until fully incorporated and smooth.
- Assemble the pie: Spread the filling evenly over the prepared crust, smoothing the top with a spatula. Sprinkle diced Snickers evenly over the filling. Drizzle salted caramel sauce over the top to your desired amount.
- Chill to set: Cover the pan with clingwrap or foil to protect from freezer odors and place in the freezer for at least 3 hours or overnight to set firmly.
- Serve: Remove the pie from the freezer about 15 minutes before slicing to allow it to soften slightly for easier cutting. Carefully remove the springform ring and slice. The pie holds well chilled but does not freeze completely solid.
Notes
- The pie can be made up to one week in advance and stored in the freezer or refrigerator.
- Freeze the pie for longer storage (up to 2 months) or refrigerate for up to 10 days.
- Allow the pie to come to room temperature for about 15 minutes before slicing to ensure clean cuts.
- If a springform pan is unavailable, a 9-inch square pan can be used but a traditional pie dish is not recommended due to its shallowness.
Nutrition
- Serving Size: 1 slice
- Calories: 844
- Sugar: 68g
- Sodium: 318mg
- Fat: 54g
- Saturated Fat: 30g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 63mg
