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No Bake Snickers Pie
Laura

No Bake Snickers Pie

Creamy peanut butter filling loaded with chopped Snickers bars in a graham cracker crust, topped with caramel and chocolate drizzle. No oven required.
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Prep Time 20 minutes
chilling time 4 minutes
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 prepared 9-inch graham cracker crust or chocolate graham
  • 8 ounces cream cheese softened to room temperature
  • 1 cup creamy peanut butter not natural style
  • 1 cup powdered sugar sifted
  • 1/2 cup caramel sauce divided
  • 8 ounces whipped topping thawed (Cool Whip)
  • 6 regular Snickers bars chopped into small pieces
  • 1/4 cup roasted salted peanuts chopped, optional for topping
  • 2 tablespoons chocolate syrup for drizzling, optional

Equipment

  • 9-inch pie dish
  • electric mixer
  • Large mixing bowl
  • Rubber spatula
  • Offset spatula

Method
 

  1. Place the graham cracker crust in the freezer for 15 minutes while preparing the filling to prevent sogginess.
  2. In a large mixing bowl, beat the softened cream cheese and peanut butter together with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl.
  3. Add the powdered sugar and 1/4 cup of the caramel sauce to the cream cheese mixture. Beat until fluffy and well combined, about 1 minute.
  4. Gently fold in the thawed whipped topping using a rubber spatula with broad, sweeping motions from bottom to top. Don't overmix or the filling will deflate.
  5. Reserve about 1/2 cup of the chopped Snickers bars for topping, then fold the remaining chopped candy into the filling mixture until evenly distributed.
  6. Spread 2 tablespoons of caramel sauce over the bottom of the chilled crust. Spoon the filling on top and smooth with an offset spatula.
  7. Top with the reserved Snickers pieces and chopped peanuts if using. Drizzle with remaining caramel sauce and chocolate syrup.
  8. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight before slicing. Let stand 10 minutes at room temperature before serving.

Notes

  • For clean slices, dip a sharp knife in hot water and wipe dry between each cut
  • Cream cheese must be fully softened to avoid lumps in the filling
  • Fold whipped topping gently to maintain light, airy texture
  • Pie can be made up to 2 days in advance and stored covered in refrigerator
  • Freeze individual slices wrapped tightly for up to 2 months