Go Back

Snickers Pie

A delicious and indulgent Snickers Pie that combines chocolate, caramel, and peanuts, offering a delightful blend of textures and flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups crushed Oreo Cookies Use regular Oreos for classic flavor.
  • 1/4 cup unsalted butter, melted Aim for high-quality butter.
Brownie Layer
  • 1 cup granulated sugar Regular sugar or light brown sugar may be used.
  • 1/2 cup unsalted butter, melted Room temperature for smooth mixing.
  • 2 large eggs, room temperature Let them sit out for about 30 minutes before using.
  • 1 teaspoon vanilla extract Always opt for pure extract.
  • 3/4 cup Dutch-processed cocoa powder Ghirardelli is a trusted brand.
  • 1/2 cup all-purpose flour No need to sift unless aiming for a delicate texture.
  • 1/2 teaspoon baking powder Ensures the brownie layer puffs up.
  • 1/4 teaspoon kosher salt Balances out the sweetness.
Filling and Toppings
  • 1 jar marshmallow fluff (7 ounces) Adds sweetness and unique texture.
  • 1 cup creamy peanut butter I prefer Jif, but any creamy peanut butter works.
  • 1/2 cup dry roasted salted peanuts, roughly chopped Adds crunch; can use mixed nuts if desired.
  • 1/4-1/2 cup caramel sauce Use your favorite jarred brand or make your own.
  • 2-4 tablespoons chocolate or hot fudge sauce Optional, but recommended for richness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix the crushed Oreo cookie crumbs with 1/4 cup melted butter until well-coated. Press the mixture firmly into a 9-inch pie pan and bake for 8-10 minutes. Allow to cool completely.
  3. In a mixing bowl, combine 1 cup sugar, 1/2 cup melted butter, eggs, and vanilla extract. Whisk until fully incorporated. Add cocoa powder, flour, baking powder, and salt, gently whisk until just combined.
  4. Pour brownie batter on the cooled Oreo crust, spread it evenly, and bake for 25-30 minutes. Let it cool completely.
  5. Mix marshmallow fluff and peanut butter until smooth. Spoon over the cooled brownie layer and spread evenly.
  6. Sprinkle chopped peanuts over the filling and cover. Chill in the refrigerator for at least 2 hours.
  7. Just before serving, drizzle with caramel sauce and hot fudge, cut into slices, and enjoy.

Notes

Allow cooling times for crust and brownie layer to prevent sogginess. Can be stored in an airtight container for up to 5 days or frozen for up to 2 months.