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No-Bake Deep-Dish Peanut Butter Snickers Pie with Salted Caramel
5 from 15 votes

No-Bake Deep-Dish Peanut Butter Snickers Pie with Salted Caramel

This no-bake deep-dish pie features a chocolate cookie crumb crust filled with a creamy combination of cream cheese, Cool Whip, and peanut butter mixed with chopped Snickers pieces. It is finished with a drizzle of salted caramel, adding a sweet and salty contrast. The pie sets in a springform pan for a thick, dense dessert with layers of crunchy, creamy, and chewy textures.

Prep Time
20 mins
Chill Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 10
Calories: 844 kcal
Course: Baked Goods
Cuisine: American

Ingredients

Crust
  • 20- ounce chocolate sandwich cookies crushed to fine crumbs (I used chocolate-filled Trader Joe’s version of Oreos - 43 cookies in the package; classic Oreos or another chocolate sandwich cookie may be used, package
  • 6 tablespoons butter melted (3/4 of 1 stick, unsalted
Filling and Topping
  • 8 ounces cream cheese softened (I used Trader Joe’s spreadable light cream cheese; reduced fat or full-fat cream cheese may be used)
  • 8 ounces Cool Whip at room temperature (I used Fat Free Cool Whip
  • creamy peanut butter use Jif, Skippy or similar; do not use natural or homemade because it can separate, heaping 1/2 cup, or honey roasted peanut butter
  • 1 teaspoon vanilla extract
  • 1 ½ cups confectioners’ sugar
  • Snickers candy bar diced small (I used Peanut Butter Squared Snickers, about 1 cup
  • salted caramel sauce for drizzling (I used Trader Joe’s; use your favorite brand or make Homemade Caramel Sauce, about 1/4 cup

Instructions

Make the crust:
    Cup of Yum
  1. Spray a 9-inch springform pan with cooking spray; set aside. If you don’t have one, a 9-inch square pan would likely work, although I have not tested it. Do not use a 9-inch traditional pie dish because it will be too shallow.
  2. Crush cookies by placing them in a food processor and processing until they’re a fine dust, noting that the filling may melt a bit which is okay. Using a Vita-Mix is not ideal because it will melt the cookies before it will crush them, and you will have to work in batches, tamping down frequently. Crushing cookies in a large Ziplock and rolling over it with a rolling pin may work, provided you take your time and make sure the cookies are broken down into a fine dust. Set crumbs aside.
  3. In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
  4. Add the cookie crumbs to the butter, and stir to combine. Mixture will be thick, slugdy, and fudgy.
  5. Turn mixture out into prepared pan, pressing it down firmly with a spatula and smoothing the top so that crust it flat and even; set pan aside.
Make the Filling and Topping:
  1. In a large mixing bowl, combine cream cheese, Cool Whip, peanut butter, vanilla and beat with an electric mixer until smooth and creamy, about 2 minutes on medium-high speed. Stop and scrape down the sides of the bowl. This is a recipe I found it easier to use my handheld mixer than stand mixer.
  2. Add confectioners’ sugar slowly and mix to incorporate, making sure to start mixing on low speed so sugar doesn’t fly everywhere. Beat until smooth and combined, about 2 minutes on medium-high speed.
  3. Turn mixture out onto prepared crust, smoothing the top lightly with a spatula.
  4. Evenly sprinkle with diced Snickers. I used a generous 1 cup; use more or less depending on how thick you want the candy layer.
  5. Evenly drizzle with caramel sauce; just eyeball it. Use more or less depending on how thick you want the caramel.
  6. Cover pan with clingwrap or foil to prevent freezer smells, and place pan in freezer for at least 3 hours to set up before slicing, or overnight. I made pie 3 days before slicing it.
  7. When ready to serve, allow pie to come to room temperature for about 15 minutes. Carefully remove springform ring, and slice. The pie slices easily after about 15 minutes at room temp. The filling doesn’t really freeze solid and doesn’t get as hard as ice cream does. 

Notes

  • This pie can be prepared about a week in advance and kept refrigerated or frozen.
  • Freezing is recommended for longer storage up to 2 months to preserve texture and flavor.
  • If a springform pan is not available, a 9-inch square pan may work, but the texture and depth may vary.

Nutrition Information

Serving 1 Calories 844kcal (42%) Carbohydrates 82g (27%) Protein 12g (24%) Fat 54g (83%) Saturated Fat 30g (150%) Polyunsaturated Fat 19g (112%) Cholesterol 63mg (21%) Sodium 318mg (13%) Fiber 4g (16%) Sugar 68g (136%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 844

% Daily Value*

Serving 1
Calories 844kcal 42%
Carbohydrates 82g 27%
Protein 12g 24%
Fat 54g 83%
Saturated Fat 30g 150%
Polyunsaturated Fat 19g 112%
Cholesterol 63mg 21%
Sodium 318mg 13%
Fiber 4g 16%
Sugar 68g 136%

* Percent Daily Values are based on a 2,000 calorie diet.