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giant Snickers pie

Giant Snickers Pie with Pretzel Crust

  • Author: David
  • Total Time: 3 hours 40 minutes
  • Yield: 12 servings 1x

Description

This showstopping dessert features a salty pretzel crust layered with creamy caramel, crunchy peanuts, fluffy peanut butter nougat, and a rich chocolate ganache. Easy to make and perfect for feeding a crowd, it’s a guaranteed hit at any gathering.

Ingredients

Scale
  • 2 1/2 cups salted pretzels, crushed (about 200g)
  • 1/2 cup unsalted butter, melted (115g)
  • 1/4 cup granulated sugar (50g)
  • 1 cup thick caramel sauce (store-bought or homemade, 320g)
  • 1/2 cup roasted, salted peanuts, roughly chopped (65g)
  • 1/3 cup creamy peanut butter (80g)
  • 1/4 cup unsalted butter, softened (60g)
  • 1 cup powdered sugar, sifted (120g)
  • 1/4 cup heavy cream (60ml)
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips (170g)
  • 3/4 cup heavy cream (180ml)
  • Pinch of sea salt (optional)
  • Optional garnishes: extra chopped peanuts, mini pretzels, drizzle of caramel or melted chocolate

Instructions

  1. Lightly grease a 9-inch springform pan or deep pie dish. Line the bottom with parchment paper if using a pie dish.
  2. Preheat oven to 350°F (175°C).
  3. Crush pretzels in a food processor or zip-top bag until fine crumbs form.
  4. In a bowl, combine pretzel crumbs, melted butter, and sugar. Mix until the texture resembles damp sand.
  5. Press mixture evenly into the bottom and slightly up the sides of the prepared pan. Use the flat bottom of a measuring cup to pack it down.
  6. Bake for 8-10 minutes or until lightly golden and set. Let cool completely.
  7. Pour thick caramel sauce over the cooled crust and spread evenly.
  8. Sprinkle chopped peanuts on top, pressing gently into the caramel. Refrigerate to set while preparing the next layer.
  9. In a medium bowl, beat together creamy peanut butter and softened butter until smooth.
  10. Add powdered sugar, 1/4 cup heavy cream, and vanilla extract. Beat until fluffy and spreadable (about 2 minutes). Adjust consistency with more cream or sugar as needed.
  11. Carefully spread nougat over the caramel-peanut layer using a rubber spatula.
  12. In a small saucepan, heat 3/4 cup heavy cream until steaming (do not boil). Pour over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until glossy and smooth. Add a pinch of sea salt if desired.
  13. Pour ganache over the nougat layer and gently tilt the pan to spread evenly. Use an offset spatula for a smooth finish.
  14. Refrigerate the pie for at least 3 hours, or until fully set.
  15. Before serving, garnish with extra peanuts, mini pretzels, and a drizzle of caramel or melted chocolate if desired.
  16. Run a warm knife around the edge of the springform pan before releasing. Slice into wedges and serve chilled.

Notes

Chill each layer before adding the next for clean, defined layers. Use thick, spoonable caramel for best results. For gluten-free, use GF pretzels; for dairy-free, substitute plant-based butter and coconut cream. Make a day ahead for best flavor and texture. Slices are rich—small portions go a long way.

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of pie)
  • Calories: 420
  • Sugar: 28
  • Sodium: 380
  • Fat: 27
  • Saturated Fat: 13
  • Carbohydrates: 45
  • Fiber: 2
  • Protein: 6

Keywords: Snickers pie, pretzel crust, chocolate caramel pie, crowd-pleasing dessert, easy dessert, peanut butter nougat, potluck dessert, homemade Snickers, no-fuss pie, sweet and salty dessert

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Find it online: https://gurusrecipes.com/giant-snickers-pie-recipe-with-pretzel-crust-best-easy-crowd-pleasing-dessert/