This delish recipe has been in the que for months...it's 'bout time it gets the attention it deserves.
Who wouldn't like an oreo crust, layered with melted chocolate, caramel and finely chopped peanuts, then a peanut butter-caramel marshmallow cream topping? And it tastes exactly like a Snickers bar...only better. It takes longer to eat. Translate: it allows for more time to savor. This is the best pie I've eaten, but it does have many steps for the layers, so allow a few hours. It is soooo worth it!
Because we are in a stage of life where we are on a strict budget, one of my favorites things to do is invite a small group of friends and their families over for dessert (rather than a full-on dinner). We let the kids play while we socialize, and enjoy a yummy dessert. It's a great time for the wives to try out new desserts, I served this one time and it seemed perfect for the occasion.
This recipe comes from one of my favorite trusted cooking kitchens - America's Test Kitchen (on PBS). When I saw their recent cooking magazine in my favorite local bakery titled, "The Absolute Best Chocolate Recipes Ever" I couldn't resist.
Snickers Icebox Pie (Cooks Country, "Chocolate Desserts" edition)
16 Oreo cookies, broken into rough pieces (not the double stuffed Oreos, the original)
4 tablespoons unsalted butter, melted and cooled
1 cup (6 ounces) semisweet chocolate chips (I prefer Ghiradelli)
1 1/2 cups marshmallow creme (try Jet-Puffed or Marshmallow Fluff)
4 ounces cream cheese
1/2 cup heavy cream
1/2 cup creamy peanut butter
2 tablespoons unsalted butter, softened
7 ounces (about 26) soft caramels, unwrapped
1/4 cup water
1/4 cup unsalted roasted peanuts, chopped
Bittersweet chocolate bar for shavings (again, Ghiradelli is my fav)
1. For the Crust: Adjust oven rack to middle position and heat oven to 350 degrees. Pulse cookies in food processor until coarsly ground, about 15 pulses, then continue to process until fine, even crumbs, about 15 seconds longer. Sprinkle butter over crumbs and pulse to incorporate.
2. Transfer crumbs to 9" pie plate. Use bottom of a spoon to press crumbs into even layer on bottom and up the sides of pie plate. Bake until crust is fragrant and set, about 10-15 minutes.
3. For the Filling: Sprinkle chocolate chips evenly over hot crust and let sit until softened but not fully melted, about 5 minutes. Smooth softened chocolate into even layer with rubber spatula. Refrigerate crust until chocolate is set, 20-25 minutes.
4. Using standing mixer fitted with whisk, beat marshmallow creme, cream cheese, heavy cream, peanut butter, and butter together on medium-high speed until light and fluffy, about 2 minutes.
5. Cook caramels and water in small saucepan over medium-high heat, stirring occasionally, until caramels are melted and smooth, 8-10 minutes. Stir 1 tablespoon caramel into marshmallow creme mixture. Spread remaining hot caramel evenly over chocolate layer in chilled pie crust. Sprinkle with chopped peanuts and refrigerate until caramel is just set, about 10 minutes.
6. Dollop marshmallow creme mixture on top of caramel and spread into even layer. Refrigerate pie, uncovered, until chilled and set, about 2 hours.
7. Create chocolate shavings by using a vegetable peeler on bittersweet chocolate bar, sprinkle over top of pie. Serve.