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Snickers Pie

An indulgent dessert inspired by the classic Snickers candy bar, featuring a rich brownie base and a creamy marshmallow-peanut butter filling, topped with peanuts and caramel.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups crushed Oreo cookies About 20 cookies
  • 0.25 cups unsalted butter Melted
For the Brownie Layer
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter Melted
  • 2 large eggs At room temperature
  • 1 teaspoon vanilla extract
  • 0.75 cups Dutch-processed cocoa powder
  • 0.5 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon kosher salt
For the Filling
  • 1 jar (7 ounces) marshmallow fluff
  • 1 cup creamy peanut butter
  • 0.5 cups dry roasted salted peanuts Roughly chopped
  • 0.25-0.5 cups caramel sauce
  • 2-4 tablespoons chocolate or hot fudge sauce

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix the crushed Oreo cookies with melted butter until all crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of a deep 9-inch pie pan.
  3. In a large bowl, combine the granulated sugar, melted butter, eggs, and vanilla extract. Whisk until well blended and smooth.
  4. Add cocoa powder, flour, baking powder, and kosher salt, whisking just until combined. Do not overmix.
  5. Pour brownie batter over the Oreo crust and spread it out evenly. Bake for 25-30 minutes until the edges are set and center is slightly puffy.
  6. Allow to cool completely in the pan on a wire rack, about 1 hour.
  7. In a medium bowl, beat marshmallow fluff and peanut butter together until creamy and well mixed. Spoon this mixture over the cooled brownie layer.
  8. Sprinkle chopped peanuts generously over the filling and drizzle with caramel and chocolate or hot fudge sauce.
  9. Chill the pie in the refrigerator to set if not serving immediately.

Notes

Store covered in the refrigerator for up to 5 days. Can freeze for up to a month. Let sit at room temperature before slicing for cleaner cuts.