I know that I made a S’mores pie not too long ago – and it was delicious if I do say so myself – but I wanted to improve on it and change it up. What could be more delicious that a Snickers?
Exactly. Nothing. Snickers is awesome, unless you’re craving a Milky Way.
Snickers bars have been around since 1930 when Mars introduced them. The bar was supposedly named after a horse that the Mars family owned – no wonder I favor these things! You have to love any company that would name a candy bar after their favorite horse. Recently the company has added several variations but I still like the original the best.
Anyway, I used the S’mores pie as a foundation and played around with it until this pie was created. And it was good. I think the horse would be proud.
Very, very good.
I was going to post it on Texas Well Seasoned but then I posted vanilla pudding on there and … well I needed a dessert post for RestlessChipotle. I mean, I haven’t posted many sweets here lately. It was time. Anyway that is why it is watermarked with the TWS brand and not the RC brand. It’s o.k.. I stole it from myself.
So, here it is. A chocolatey, peanut buttery crust smeared with caramel, sprinkled with honey roasted peanuts and then filled with ganache, topped with nougatty meringue and more caramel and peanuts on top.
You would usually expect a 9 inch pie to feed about 8 people but this pie is so rich you can easily cut it into 10 -12 servings. Cut it cold but let it sit out for about 30 minutes before serving. That will allow the ganache to soften up and get creamy.
You won’t need any whipped cream or ice cream to go with this pie. This is one of those desserts that you bring out after dinner or when you are talking with friends on a casual evening while lingering over a good, strong cup of coffee.
- 9 whole chocolate graham crackers, ground to fine crumbs
- 2 tablespoons heavy cream
- 2 tablespoons peanut butter
- 1 ounce bittersweet chocolate, melted
- 1 tablespoon unsalted butter, melted
- 6 ounces bittersweet chocolate, finely chopped
- 6 ounces milk chocolate, finely chopped
- 2 tablespoons unsalted butter, cut into ½" cubes
- 1¼ cups heavy cream
- ½ cup caramel, homemade or commercial, reserve 2 tablespoons for top
- 1 cup chopped, honey roasted or salted peanuts, reserve ¼ cup for top
- 3 large egg whites
- 1 teaspoon vanilla
- ⅔ cup light brown sugar
- Mix graham cracker crumbs and remaining crust ingredients until well blended. Mixture will be a little crumbly.
- Press the chocolate crumb mixture into the pie dish covering the bottom and sides.
- Chill for at least 30 minutes, or until the crust is firm.
- Spoon caramel into chilled crust.
- Sprinkle with peanuts.
- Heat the cream until bubbles form around the edges.
- Add the chocolate, butter, and vanilla and stir until smooth.
- Pour into the chilled crust, over the caramel and peanuts.
- Chill about an hour, or until the ganache is set.
- Rinse the bowl and whips of your mixer with vinegar.
- Beat egg whites and vanilla until frothy.
- Slowly add sugar, a tablespoon at a time and beat until no graininess remains.
- Continue to beat the meringue until it is stiff and glossy.
- Spoon the meringue over the ganache and make spikes with the back of a spoon.
- Use a kitchen torch to brown the meringue.
- Serve immediately or chill for up to 8 hours.
- Let stand at room temperature for 15 minutes before serving.
- Drizzle with the reserved caramel and sprinkle with the reserved peanuts.