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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
minutes
Total Time
20
minutes
minutes
Servings
12
servings
Calories
Author
Marye Audet-White
Ingredients
Crust
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 ½" cubes
1 ¼
cups
heavy
cream
Caramel Layer
½
cup
caramel
, homemade or commercial, reserve 2 tablespoons for top
1
cup
chopped
, honey roasted or salted peanuts, reserve ¼ cup for top
Meringue
3
large egg whites
1
teaspoon
vanilla
⅔
cup
light brown sugar
Instructions
Crust
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.
Ganache
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.
Meringue
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.