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Snickers Pie is a delicious no bake dessert recipe with a graham cracker crust and a creamy filling made with cream cheese, cocoa powder, caramel sauce and Cool Whip all loaded with salted peanuts and chopped Snickers candy bars.

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Snickers Pie is a decadent chocolate and caramel pie loaded with peanuts.

This Snickers cream cheese pie is sure to be a family favourite.

This no bake pie recipe takes twenty-five minutes to prepare and requires at least four hours in the refrigerator to set.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this Snickers pie, I started by dumping some graham crackers and salted peanuts into a food processor.

I ran it at high speed until the crackers were fine crumbs.

 

I slowly poured in some melted butter while the processor ran at low speed.

I pressed the crumbs firmly into the bottom and up the sides of a greased pie plate.

I placed the pie crust in the freezer while I prepared the filling.

I dumped some softened cream cheese, sugar and cocoa powder into a large mixing bowl.

I used an electric mixer to cream the ingredients together until smooth.

I added some Cool Whip to the bowl.

I folded the Cool Whip into the cream cheese mixture.

I removed the pie crust from the freezer.

I poured some caramel sauce into the pie crust and spread it out evenly.

I sprinkled some chopped peanuts over the caramel sauce and then returned the crust to the freezer.

After ten minutes I removed the pie crust from the freezer and spooned the cream cheese mixture into the crust.

I spread the cream cheese mixture out evenly.

I covered the pie and placed it in the refrigerator for four hours to set.

After four hours, I removed the pie from the refrigerator and topped it with chopped Snickers bars, chopped peanuts and chocolate syrup.

Then the no bake chocolate caramel pie was ready to serve.

I sliced and served the pie immediately.

If you are looking for a decadent no bake dessert recipe, then you need to try this Snickers Pie!

More No Bake Pie Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Snickers Pie:

Crust

• 12 graham crackers
• ⅓ cup salted peanuts
• 7 tablespoons unsalted butter, melted

Filling

• 2 (8-ounce) packages of cream cheese, softened
• ¾ cup granulated sugar
• 3 tablespoons unsweetened cocoa powdered
• 1 (8-ounce) container of whipped topping, thawed
• ½ cup caramel sauce, room temperature
• ½ cup salted peanuts, chopped

Topping

• 1 cup Snickers bars, chopped, about 10 Fun Size candy bars
• ¼ cup chopped peanuts, optional
• Chocolate syrup for topping, optional

How to Make This Snickers Pie:

1. Start by prepping the pie dish and making the crust. Use butter or shortening to grease a 9-inch pie dish.
2. Place the graham crackers and peanuts in a food processor and run at high speed until the graham crackers are fine crumbs.
3. Slowly pour in the melted butter while the food processor is at low speed.
4. Give the crumbs and butter a stir to make sure it is mixed, then press the crumbs firmly and evenly into the bottom and up the sides of the pie dish.
5. Place in the freezer while you make the pie filling.
6. Now make the cream cheese filling. In a large bowl, blend the cream cheese, sugar, and cocoa powder with an electric hand mixer until the cream cheese is smooth.
7. Fold in the whipped topping with a spatula. Set the mixture aside.
8. Pour the caramel sauce into the frozen crust, and spread it around the bottom in an even layer.
9. Sprinkle the chopped peanuts over the caramel, and place back in the freezer for 10 minutes.
10. Carefully spoon and spread the chocolate cream cheese mixture over the caramel and peanuts, and smooth out the top with a spatula.
11. Cover with plastic wrap, and chill in the refrigerator for at least 4 hours or until the filling has set.
12. Top with chopped Snickers bars, chopped peanuts, and chocolate syrup, if desired. Serve chilled.
13. Enjoy!

FAQS:

Substitutions

• Use a store-bought graham cracker or chocolate crust instead of making your own.
• Use salted butter for the crust instead of unsalted butter, but maybe use unsalted peanuts to keep the crust from being too salty.
• Make a thicker caramel layer with heavy whipping cream and caramel candies. (Quick recipe in the Cooking Notes below.)
• Use homemade whipped cream instead of Cool Whip. (Quick recipe in the Cooking Notes below.)

Storage Instructions 

• Refrigerator: Store, covered in plastic wrap, in the refrigerator for up to 5 days. Please note that after the pie has been sliced, the caramel sauce may seep out of the pie.
• Freezer: Store, covered in plastic wrap and foil, in the freezer for up to 2 months. Thaw before serving. Please note that freezing the pie may change the consistency and texture of the cream cheese filling and caramel sauce.

Cooking Tips

• I wanted to make a nutty crust to compliment the chocolate and caramel in the pie, and I couldn’t find any peanut butter cookies in the stores. That’s why I added peanuts to the graham crackers. 
• To make a thicker caramel layer, melt 24 soft caramel candies and ½ cup heavy whipping cream in a small saucepan over medium-low heat. Stir occasionally for 12 minutes, make sure the caramel doesn’t burn and remove from heat once the caramel is smooth. Pour into the crust and follow the recipe as usual.
• To make a homemade whipped cream, combine 2 cups of heavy whipping cream, ½ cup of powdered sugar, and 2 teaspoons of vanilla extract in a large bowl, and beat at high speed until stiff peaks are formed. Fold into the cream cheese mixture and follow the rest of the recipe.

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