No-Bake Snickers Pie
This no-bake Snickers pie tastes just like the Snickers bar you know and love—caramel, peanuts, and chocolate, but in a fluffy, creamy pie. Roasted, salted peanuts in the graham cracker crust add delightful crunch and salt. Any Snickers lover will easily fall in love with this decadent pie.
Ingredients
Crust
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7 ounces graham crackers (about 13 crackers) or 1 1/2 cups graham cracker crumbs
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1/4 cup roasted salted peanuts
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1/4 cup light brown sugar
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1/2 cup unsalted butter, melted
Filling
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1 (8 ounce) package cream cheese, softened
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1/3 cup creamy or chunky peanut butter
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1/2 cup jarred caramel sauce or dulce de leche
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1/2 cup powdered sugar
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1 (8 ounce) package frozen whipped topping, thawed (such as Cool Whip®)
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1 1/2 cups finely chopped chocolate-covered caramel-peanut nougat bar (such as Snickers®), (about 4 bars)
Toppings
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2 tablespoons chocolate syrup (such as Hershey’s®)
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2 tablespoons jarred caramel sauce or dulce de leche
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1/3 cup chopped chocolate-covered caramel-peanut nougat bar (such as Snickers®) (about 1 bar)
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1/4 cup roasted salted peanuts, coarsely chopped
Instructions
- Gather all ingredients.
- For Crust: Place crackers, 1/4 cup peanuts, and brown sugar in the bowl of a food processor and process until crushed into very fine crumbs, about 45 seconds. With processor running, pour melted butter through food chute; process until well combined, about 10 seconds.
- Transfer mixture to an ungreased 9-inch pie plate; press crumbs evenly into bottom and up sides of pie plate. Freeze, uncovered, until crust is hardened, about 15 minutes.
- Meanwhile, make filling: Beat cream cheese, peanut butter, and 6 tablespoons caramel sauce in a large bowl with an electric mixer on medium-high speed until very smooth and creamy, stopping to scrape down sides of bowl as needed, about 2 minutes.
- Add powdered sugar, and beat on low speed until smooth and fluffy, about 10 seconds. Carefully fold whipped topping into cream cheese mixture in 3 additions, folding until mixture is homogeneous and well combined. Fold in the 1 1/2 cups finely chopped nougat bars until evenly distributed.
- Spread remaining 2 tablespoons caramel sauce evenly over bottom of chilled crust.
- Transfer filling into crust, and smooth into an even layer using a small offset spatula. Cover loosely with plastic wrap, and chill in the refrigerator until filling is completely firm, at least 4 hours or up to 24 hours.
- Before serving, drizzle with chocolate syrup and caramel sauce. Sprinkle evenly with the 1/3 cup chopped nougat bars and peanuts. Return to the freezer until sauce is set, about 5 minutes. Serve immediately.
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