Snicker Bar Pie Recipe

Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish or line with parchment.

Combine 1.5 cups chocolate wafer crumbs and 2 tbsp granulated sugar in a medium bowl. Stir in 6 tbs melted butter until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom and up the sides of the prepared pie dish, using the bottom of a measuring cup for an even surface.

Bake crust for 8–10 minutes until set. Remove from oven and let cool completely on a wire rack.

In a large mixing bowl, beat 8 oz room-temperature cream cheese with an electric mixer until smooth and creamy, about 1–2 minutes.

Add 3 tbs smooth peanut butter, 1 cup powdered sugar, and 1 tsp vanilla extract. Beat until fully incorporated and smooth, scraping the bowl once or twice. Taste and adjust sweetness if desired.

Spread the peanut butter mixture evenly over the cooled chocolate crust, smoothing the top with an offset spatula. Place in the refrigerator while you prepare the chocolate mousse layer (about 10–15 minutes).

Chop 6 oz semisweet chocolate if not using chips and place in a heatproof bowl.

Heat 1/2 cup of the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not boil). Remove from heat and pour over the chocolate. Let sit for 1 minute, then stir until smooth and glossy to make a ganache.

Stir in 1 tbsp granulated sugar into the remaining 1/2 cup cold heavy cream, then whip until soft peaks form.

Allow the ganache to cool to lukewarm (not set). Fold one-third of the whipped cream into the ganache to lighten it, then gently fold in the remaining whipped cream until fully combined and fluffy.

Spread the chocolate mousse evenly over the chilled peanut butter layer. Smooth the top and return pie to refrigerator while preparing the topping, at least 15–20 minutes to set slightly.

Chop 2 Snickers bars into bite-size pieces. Scatter most of the chopped Snickers evenly over the set chocolate mousse, reserving a few pieces for garnish.

Warm 1/4 cup caramel sauce slightly (15–20 seconds in microwave) so it is pourable. Drizzle caramel over the chopped Snickers and mousse. Sprinkle 1/4 tsp sea salt evenly if using to balance sweetness.

Refrigerate the pie for at least 1 hour to allow layers to firm and flavors to meld. For best texture, chill 2–4 hours or overnight.

Just before serving, whip 1 cup cold heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract to medium-stiff peaks.

Pipe or spread the whipped cream over the chilled pie. Garnish with the reserved chopped Snickers pieces and a sprinkle of chocolate shavings or a light dusting of cocoa powder.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled.