How To make Cream Cheese Snickers Candy Bar Pie
1 9" pastry shell, baked, cool
2 Eggs
1 Unflavored gelatin envelope
1/4 c Water, cold
6 1-1/2oz Snickers Bars,
- cut into pieces 1/4 c Peanut butter, chunky
8 oz Cream cheese, softened
1 1/2 c Powdered sugar, unsifted
1 ts Cocoa
3 tb Evaporated milk
1 ts Vanilla
1/2 ts Salt
1 c Heavy cream, whipped
Peanuts, salted, chopped Sweetened whipped cream Separate the eggs. Sprinkle the gelatin over cold water in a small saucepan and let stand until softened, about 4 minutes; dissolve over very low heat, stirring. Melt candy bars in top of double boiler over simmering water; add peanut butter and blend with a wooden spoon until smooth; cool. Beat cream cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the dissolved gelatin; mix all well. Chill until partially thickened, stirring one or two times. Stifly beat the room temp egg whites with the salt; fold into chilled mix, then fold in the whipped heavy cream; turn into cooled pastry shell and chill until firm. Decorate with chopped peanuts and additional whipped cream if desired. -----
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Snickers Pie
Recipe from the Machine Shed.
No Bake Snickers Pie
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No-Bake Snickers Pie
Ingredients 300g Oreos 80g butter 230g cream cheese at room temperature 355ml whipped cream 130g powdered sugar 180g Nutella 80g salty peanuts, chopped 80g chocolate chips 240ml whipped cream 65g powdered sugar 80g peanut, not salty 90g classic dulce de leche 85g Snickers cut into pieces
Let's get Cooking... Process cookies and add melted butter. Form the base of the cake on a mold of approximately 23 cm. Stir in a bowl the cream cheese with the whipped cream. Add the powdered sugar and Nutella. Finally place with a spatula the chocolate chips and peanut. Pour the mixture over the base prepared above. Place in refrigerator for 6 hours Pour the cream with powdered sugar Decorate with peaks of cream, pieces of Snickers and melted dulce de leche.
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SnickerPeanutButterPie.MOV
This rich peanut butter filling is made even better by adding Philadelphia Cream Cheese. Pour into a graham cracker crust and top from bottom to top with Snicker candybar.
BUTTERFINGER PIE | NO BAKE DESSERT | SIMPLE AND DELICIOUS!
BUTTERFINGER PIE
INGREDIENTS:
1 (8-ounce) block of cream cheese, room temperature
1/2 cup creamy peanut butter
1 cup powdered sugar
2 and a half cups of crushed Butterfinger candy bars or Butterfinger Bits. Reserve half a cup for topping.
1 (8-ounce) container of whipped topping, thawed
1 store-bought Oreo or graham cracker crust
**** HOMEMADE OREO PIE CRUST RECIPE
Crush 20-25 Oreo cookies in a food processor or place cookies in a plastic storage bag and crush them with a mallet or rolling pin.
Combine the crushed cookies with 5 tablespoons of melted, unsalted butter. Press the mixture into the bottom of a 9-inch pie plate. Refrigerate the pie crust while you’re making the filling.
DIRECTIONS:
Mix cream cheese and peanut butter with a mixer until smooth.
Mix in powdered sugar.
Fold in crushed Butterfingers and whipped topping.
Pour mixture into prepared pie crust. Sprinkle reserved candy on top.
Refrigerate at least 5 hours before serving.
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SNICKERS CHEESECAKE RECIPE | Abbyliciousz The Cake Boutique
OMG – I can’t even begin to explain how GOOD this cheesecake is! You just have to try it for yourself – that crunchy peanut cookie crust, the creamy peanutbutter cheesecake, that sweet and salty caramel sauce and the gooey chocolate ganache *instant droolface right here*
We'd love to see your baking creations! If you post a picture online, please hashtag #abbyliciousz
If you love this cake as much as we do, please give this video a thumbs up and don't forget to subscribe :) Thanks for watching! Xoxo
RECIPE:
Peanut Cookie Crust:
250gr/8.8oz peanut cookies
90gr/3.2oz melted unsalted butter
Peanutbutter Cheesecake:
700gr/24.7oz cream cheese
210gr/7.4oz granulated sugar
1 medium eggyolk + 4 whole medium eggs
50ml/1.7fl.oz double cream
1 teaspoon vanilla extract
20gr/0.7oz all purpose flour
200gr/7oz peanutbutter
Peanut Caramel Sauce:
220gr/7.8oz caster sugar
6 tablespoons water
245ml/8.3fl.oz double cream
1 teaspoon vanilla extract
200gr/7oz salted peanuts
Chocolate Ganache:
395gr/13.9oz melted milk chocolate
200ml/6.8fl.oz creme fraiche
SWISS MERINGUE BUTTERCREAM:
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