Creamy Snickers Cream Cheese Pie Food

EASY SNICKERS BAR PIE

Steps:

• In a large mixing bowl, beat cream cheese, sugar and peanut butter until creamy.
• Stir in chopped candy bars.
• Gently fold in the Cool Whip just until mixed.
• Pour into crusts and refrigerate overnight.

NO BAKE SNICKERS CHEESECAKE PIE

Steps:

• In medium mixing bowl beat cream cheese until fluffy {to avoid lumps make sure cream cheese is really soft or place in microwave for 20 seconds}.
• Add in vanilla extract and granulated sugar. Beat until combined.
• In separate bowl, beat the heavy whipping cream until stiff peaks form. This will take several minutes.
• Add the whipped cream into the cream cheese mixture and gently mix together. Fold in the chopped Snickers and combine.
• Spread into the pie crust and smooth the top. Refrigerate for 8 hours, or overnight, before serving. Can be made up to 2-3 days in advance and kept in fridge until ready.
• Optional garnishes: Beat 1/2 cup heavy whipping cream + powdered sugar and beat until stiff peaks form. Pipe or spread onto pie and garnish with additional chopped Snickers.

NO BAKE SNICKERS BAR PIE

Steps:

• In a large bowl combine cream cheese, chunky peanut butter, and powdered sugar. Fold in the cool whip followed by the snickers. (Reserve some for top).
• Spread evenly in graham cracker pie crust and chill for 3 hours.

DEEP-DISH SNICKERS PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Melt 1 cup of the candy bars with the butter in a small saucepan over medium heat, whisking frequently, about 4 minutes.
• Pulse the cookies in a food processor to fine crumbs. Drizzle in the candy mixture until the crumbs are completely coated. Firmly press the crumb mixture into the bottom and up the side of a 9-inch deep-dish pie plate. Bake until the crust is set, 10 to 12 minutes. Spread the dulce de leche over the warm crust with an offset spatula then drizzle with 1/4 cup hot fudge; set aside.
• For the filling: Beat the peanut butter, cream cheese and sugar in a large bowl with an electric mixer on medium speed until combined. Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Fold in the remaining 1 cup chopped candy bars. Pour the filling into the crust, evening out the top with a spatula. Drizzle with the remaining 1/4 cup hot fudge sauce.
• Make a decorative ring around the edge of the pie (do not cover the crust) with more chopped candy bars, overlapping them slightly. Inside that ring, make a second ring with the chopped peanuts. Chill until set, at least 4 hours and up to overnight.

CREAM CHEESE PIE

Steps:

• Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer. Mix on low speed until smooth. Pour filling into graham cracker crust.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove pie from oven. Raise oven temperature to 450 degrees F (230 degrees C).
• In a small bowl, blend sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla together. Gently spread mixture over pie.
• Bake for five minutes before serving.

SNICKERS® CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground cookies, butter, and 1 tablespoon sugar together in a bowl until combined. Press into the bottom of a 9-inch springform pan. Top crust with 1/4 cup caramel chips and 2 tablespoons chopped peanuts.
• Mix cream cheese and 1 1/2 cups sugar together until smooth. Blend in milk. Mix in eggs 1 at a time; stir until just incorporated. Mix in sour cream, vanilla extract, and 2 tablespoons flour, using a wooden spoon, until batter is smooth.
• Chop 6 mini candy bars into small pieces; toss with 1 tablespoon flour in a bowl (to prevent sinking to bottom of cake). Stir into batter; pour into crust-lined pan.
• Bake in the preheated oven for 1 hour. Keep door closed. Turn off heat; let cake cool in the oven for at least 3 hours. Remove from oven; chill 8 hours to overnight.
• Release cake from pan; transfer to a serving plate. Decorate top edge of cake with whipped cream. Put remaining 1/4 cup caramel chips and 2 tablespoons chocolate chips in separate microwave-safe bowls; heat in the microwave until melted, about 1 minute. Drizzle melted caramel over cake; repeat with melted chocolate. Chop remaining candy bars and arrange on top of whipped cream. Sprinkle remaining 2 tablespoons peanuts on cake.

CREAMY CANDY BAR PIE

Steps:

• Place candy bar pieces in the pie crust; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add the eggs, sour cream and peanut butter; beat on low speed just until combined. , Pour into crust. Bake at 325° until set, 35-40 minutes. Cool on wire rack. , In a large heavy saucepan, melt chocolate chips with cream over low heat; stir until smooth. Spread over filling. Refrigerate for 2 hours or overnight. Cut with a warm knife.

SNICKERS BAR PIE

Steps:

• Heat oven to 450°.
• Place pie crust in a glass pie pan and bake for 5-7 minutes, or till very light golden brown; remove from oven and cool; reduce oven temperature to 325°.
• Cut candy bars in half lengthwise; cut into 1/4-inch pieces and arrange over bottom of the partially baked crust.
• Combine sugar and cream cheese; beat until smooth; add eggs 1 at a time, beating well after each addition; add sour cream and peanut butter, beating until mixture is smooth; spoon over candy bar pieces.
• Bake at 325° for 30-40 minutes or until center is set; cool 2 hours or until completely cooled.
• Heat whipping cream in a small saucepan until very warm; remove from heat and add chocolate chips, stir until melted and mixture is smooth; spread over top of pie.
• Refrigerate 2-3 hours before serving; store leftovers in the fridge.

SNICKERS BAR PIE RECIPE

Steps:

• Combine the graham cracker crumbs, melted butter and sugar in a small bowl. Press into a 9 inch pie pan that has been sprayed lightly with non stick cooking spray.
• Bake for 10 minutes at 350 degrees. Cool completely.
• Chop the Snickers bars into bite sized chunks. Set aside.
• In a mixing bowl combine the cream cheese, peanut butter and powdered sugar. Whisk all together until well blended.
• Then stir in the cool whip and 3/4 of the snickers bars. Spoon the mixture into the graham cracker crust and spread around gently. Top with remaining Snickers chunks.
• Refrigerate for 2-3 hours.
• Drizzle chocolate syrup over the top before serving.