#no bake snickers bars#
these snicker bar is made butter peanuts vanila chocolate and more other things it make your chirmass treat double
Decadent Snickers Pie Recipe
This No-Bake Snickers Pie recipe combines the flavors of a classic Snickers candy bar with a creamy peanut butter pie filling.
Printable recipe:
This pie is undeniably indulgent and sweet. If you have a sweet tooth this is the pie for you! It combines the creaminess of a peanut butter mousse with the Snickers bar elements of caramel, chocolate, peanuts and nougat. All these flavors work nicely together to create a taste experience that is satisfying.
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Snickers Pie Recipe - Dump and Bake Cheesecake Recipe | RadaCutlery.com
Delicious and easy! This no bake cheesecake pie recipe is loaded with chocolate chips, peanuts and gooey caramel. If you love Snicker candy bars you will go crazy for this easy to make pie, and the best part is you make it all in one dish. No messy bowls from mixing, stirring or blending; you just layer the ingredients and chill and it's ready to enjoy! The easy pie for potlucks, picnics, bake sales or just because.
1 ready-to-bake pie shell
2-2 1/2 C. ready-eat cheescake filling (24.3 oz. tub)
1 C. milk chocolate chips
1/4 c. caramel topping
1 C. chopped peanuts, divided
1 (8 oz.) tub frozen whipped topping, thawed
1 (1.86 oz.) Snickers candy bar, chopped
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Video Transcript:
Hi, it’s Kristi in the Rada Kitchen, and today I have something really special for you. It’s a Snickers Pie, an amazing dessert that everyone will love. This yummy recipe is from our Dump & Bake Desserts recipe book. No dirty bowls or mixer needed.
First, bake a 9” pie shell 10 or 13 minutes or until lightly browned. Once it’s done, allow it to cool completely. This Rada Stoneware Pie Plate makes your crusts light and flaky.
Now spread 2 and a half cups of ready-to-eat cheesecake filling over the cooled crust. Sprinkle with 1 cup milk chocolate chips. Drizzle with ¼ cup caramel topping. Scatter ¾ of a cup peanuts on top and press lightly. Spread 8 ounces of whipped topping across the top. Sprinkle ¼ cup peanuts and 1 Snickers candy bar over the pie. Place the pie in the refrigerator to chill. Serve when it’s cool.
There’s our wonderful Snickers Pie. Subscribe to our YouTube channel, and visit our website at RadaCutlery.com for more delicious desserts.
End of Video Transcript:
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Low Calorie Snickers Pie Recipe
This is a recipe i saw on @weightwatchergirl1 here on YouTube.
Snickers Pie
4 graham cracker sheets, 8oz tub ff cool whip, 2 tbsp ff sf caramel, 2 tbsp ff choc syrup and 2 fun size snickers(164 cals)
World's Biggest Snickers Bar Recipe 5lbs HOW TO COOK THAT giant candy bar Ann Reardon
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Turning A Snickers Bar Into An EPIC DESSERT!
WHAAAAAT IS UP MY GANGSTAS?!!
Did you miss me? Again? Yes I know I've been gone and away and busy. But!!! I've got a ton of videos coming up and I can't wait to show them all with you.
For now, let's appreciate this wonderous sexy little beautiful tart that the humble Snickers Bar has inspired me.
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Here’s what you’ll need:
Coffee Tart Shell
375g Flour
80g Sugar
5g Ground coffee
5g Freeze dried coffee
200g Unsalted butter, cold and cubed
1 Egg
1 Yolk
50g White chocolate melted
Tart ring 10cm x 2cm
Preheat the oven to 170C.
Combine flour, sugar, butter and ground coffee tea in a mixer with paddle attachment. Paddle until a sandy texture is formed. Slowly add in eggs until a dough is formed. Wrap in cling film and refrigerate for at least 30 minutes.
Roll chilled dough to 2mm thickness on a lightly floured surface and drape dough over tart ring on a lined baking tray. Tuck in the edges, cutting excess on the edges, prick the center a few times and blind bake for 15 minutes. After blind baking, bake for a further 15 minutes or until golden.
Once baked coat the inside of the tart with melted white chocolate and allow to set.
Caramelised Milk Chocolate Ganache
280g Milk chocolate
140g Milk
200g Thickened cream
1 Gelatine sheet (titanium grade)
Place milk chocolate in a baking tray lined with parchment paper.
Roast milk chocolate in the oven at 150C for 15 minutes.
Meanwhile bring milk and cream to a boil and then blend in roasted milk chocolate.
Add in gelatine. Mix until gelatine is fully dissolved.
Place ganache in a container and refrigerate until it is set. Once set, transfer ganache into a piping bag.
Peanut Butter Diplomat
Creme Patisserie (see recipe from my Moss video
175g Peanut butter
250g Thickened cream
Salt to taste
Blend peanut butter with creme patisserie while still hot then allow to set in the fridge. Once set transfer to a stand mixer with semi-whipped thickened cream and whip until light a fluffy. Season with salt.
Peanut & Hazelnut Praline
75g Peanuts
75g Hazelnut blanched
100g Caster sugar
Salt
Preheat the oven to 180C.
On a baking tray, place hazelnuts and peanuts scattered and roast in the oven for 15 minutes.
Meanwhile place sugar in a dry pot and caramelise to a temperature of 180C. The colour should be deep amber. Remove from heat.
Once nuts are baked, remove from the oven and pour into the caramel.
Transfer the caramel and nut mixture to a lined baking tray.
Allow to fully cool down, then break down to small pieces and place in a high speed blender.
Blend until mixture turns from crumbles to a wet oily paste, should take about 4-5 minutes of blending. Once the mixture is smooth, transfer to a container and store outside until needed
#Dessert #Snickers #Tart #Cooking #Pastry #Reynold