SNICKERS PIE

Snickers Pie
This recipe calls for a 10" springform pan, but mine was in the oven at the time so I used (2) pre-made chocolate crumb crusts instead. If you are not using the springform pan and only need one pie just freeze the extra pie. When ready to serve thaw for about 2 hours in the refrigerator. When the pie thawed just drizzle with caramel sauce, and if you have any Snickers Bars to chop, you can sprinkle the top with the candy.

Snickers Pie

Chocolate Crumb Crust
2 cups chocolate crumbs
1/4 cup granulated sugar
1/2 cup butter, melted

Snickers Filling
8 oz. cream cheese, softened
1/2 cup chunky peanut butter
1 1/2 cups powdered sugar
4 regular rize Snickers Bars, chopped (reserve some to sprinkle on top of finished pie)
1 cup whipping cream, whipped to medium soft peaks
caramel sauce

Chocolate Crumb Crust:
In a bowl combine all ingredients;, mix well to combine
Press into the bottom and the sides of a 10″ springform pan
Bake at 350 degrees F for 8 minutes
Cool completely. Pour thin layer of caramel sauce on bottom of crust. Refrigerate until ready to fill.

Snickers Filling:
With an electric mixer whip 1 cup whipping cream to medium peaks. Scoop out of mixer bowl into another bowl and set aside.
In bowl of electric mixer beat cream cheese, sugar and peanut butter until fluffy and creamy.
Fold in chopped candy bars, reserving about 1/4 cup for top of pie)
Gently fold in the whipped cream, just until mixed
Pour filling into crust and refrigerate overnight.

Finishing Pie:
Drizzle top of pie with caramel sauce and sprinkle reserved 1/4 cup chopped Snickers bars on top of pie.