Time 4h30m Yield 8 servings Number Of Ingredients 10 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.
Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium mixing bowl, beat softened cream cheese until fluffy. Mix in sugar until well combined. Add eggs and vanilla. Beat until smooth. Fold in all but 1/2 cup of chopped candy bars. Sprinkle reserved 1/2 cup of chopped candy bars onto bottom of graham cracker crust. Pour cream cheese mixture into crust. Bake in preheated oven for 20 to 25 minutes; do not brown on top. Will be soft in middle. Chill before serving.
Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium mixing bowl, beat softened cream cheese until fluffy. Mix in sugar until well combined. Add eggs and vanilla. Beat until smooth. Fold in all but 1/2 cup of chopped candy bars. Sprinkle reserved 1/2 cup of chopped candy bars onto bottom of graham cracker crust. Pour cream cheese mixture into crust. Bake in preheated oven for 20 to 25 minutes; do not brown on top. Will be soft in middle. Chill before serving.
Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium mixing bowl, beat softened cream cheese until fluffy. Mix in sugar until well combined. Add eggs and vanilla. Beat until smooth. Fold in all but 1/2 cup of chopped candy bars. Sprinkle reserved 1/2 cup of chopped candy bars onto bottom of graham cracker crust. Pour cream cheese mixture into crust. Bake in preheated oven for 20 to 25 minutes; do not brown on top. Will be soft in middle. Chill before serving.
Yield 8 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium mixing bowl, beat softened cream cheese until fluffy. Mix in sugar until well combined. Add eggs and vanilla. Beat until smooth. Fold in all but 1/2 cup of chopped candy bars. Sprinkle reserved 1/2 cup of chopped candy bars onto bottom of graham cracker crust. Pour cream cheese mixture into crust. Bake in preheated oven for 20 to 25 minutes; do not brown on top. Will be soft in middle. Chill before serving.
Time 8h10m Yield 2 pies, 16 serving(s) Number Of Ingredients 6 Steps:
In a large mixing bowl, beat cream cheese, sugar and peanut butter until creamy. Stir in chopped candy bars. Gently fold in the Cool Whip just until mixed. Pour into crusts and refrigerate overnight.
More about “snackasnicker pie recipes”
Time 4h15m Yield 10 serving(s) Number Of Ingredients 7 Steps:
Mix cream cheese and 1 Tbls milk in a bowl with wire whisk until smooth. Gently stir in 2 cups of whipped topping and chopped candy bars, set aside. Pour 1-3/4 cups of milk into another bowl. Add pudding mix. Beat with a wire whisk for 1 minute. Gently stir in 1/2 cup of whipped topping. Spread 1/2 of the pudding mixture on bottom of crust. Spread cream cheese mixture over pudding mixture. Top with remaining pudding mixture. Refrigerate 4 hours or until set. Garnish with whipped topping.
