snickers bar pie
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Snickers Bar Pie

A rich chocolate ganache is layered over peanuts and caramel and topped with a nougat meringue. No baking required!
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 servings



  • 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

Ganache Layer

  • 6 ounces bittersweet chocolate , finely chopped
  • 6 ounces milk chocolate , finely chopped
  • 2 tablespoons unsalted butter , cut into 1/2" cubes
  • 1 1/4 cups heavy cream

Caramel Layer

  • 1/2 cup caramel , homemade or commercial, reserve 2 tablespoons for top
  • 1 cup chopped , honey roasted or salted peanuts, reserve 1/4 cup for top


  • 3 large egg whites
  • 1 teaspoon vanilla
  • 2/3 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.

Caramel Layer

  • Spoon caramel into chilled crust.
  • Sprinkle with peanuts.
  • Chill.


  • 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.