Description
A luscious, no-bake dessert combining creamy peanut butter cheesecake filling with chunks of Snickers bars, nestled in a crisp graham cracker crust and drizzled with caramel and chocolate.
Ingredients
- Graham cracker crumbs
- Roasted salted peanuts
- Light brown sugar
- Unsalted butter, melted
- Cream cheese, softened
- Creamy or crunchy peanut butter
- Powdered sugar
- Frozen whipped topping (e.g. Cool Whip), thawed
- Snickers bars, chopped (for filling and topping)
- Chocolate syrup (for drizzle)
- Caramel sauce (for drizzle)
Instructions
- Make the crust: Combine graham crumbs, peanuts, brown sugar, and melted butter; press evenly into a 9-inch pie pan. Freeze or refrigerate until firm, about 15 minutes.
- Prepare the filling: Beat cream cheese, peanut butter, and caramel sauce until smooth (2 minutes). Add powdered sugar and blend until fluffy. Fold in whipped topping and 1½ cups of chopped Snickers bars.
- Assemble the pie: Spoon filling into chilled crust and smooth the top. Chill the pie for at least 3 hours (or up to overnight).
- Add toppings and serve: Drizzle with chocolate and caramel syrup. Sprinkle extra chopped Snickers and peanuts on top. Slice and enjoy chilled.
Notes
- Use a chocolate graham cracker or Oreo crust for a different twist.
- Swap chunky peanut butter for marshmallow fluff for a sweeter nougat-like twist.
- Try a pretzel crust for extra sweet-salty crunch.
- Can be made vegan or sugar-free with alternative crusts, nut butters, and sweeteners.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
