Snickers Pie


Something pretty great happens when you start a blog.  Every once in awhile someone elso with a blog “likes” one of your recipes and sometimes when that happens, you visit their blog and you see something you like as well.

That’s what happened here.  We can’t thank BK at My Little Rock enough for this great dessert.  Jump on over to MyLittleRock.net right now and check all the great recipes and stories.

So why are we repeating it here? You know the drill, we want to make sure we’re always able to find this great recipe and at the same time it gives us the opportunity to promote another blogger and the work they do.  So, without further ado…

You’ll notice that some of the measurements below are in grams.  This is because those ingredients are chunky and will measure by volume differently depending on the size chunks you get.  Also, even though you’re not actually baking this, it does need precise quantities of the ingredients to get that perfect mixture.

So, get a good digital scale to measure out the ingredients. While we mentioned the American Weigh scale in the Steak Pepper Rub recipe, it’s best for small amounts, and really can’t be used for this recipe. Alton Brown apparently uses an Escali, and they are pretty reasonably priced, and we use a Salter.

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Use These…
  • 270 grams milk chocolate chips, divided, (we used Ghiradelli chips, but you can use whatever you want.
  • 200 grams marshmallow cream.  We use the famous Marshmallow Fluff that you should be able to find in your local grocery store. Interestingly enough, it comes in a 213 gram jar.
  • 160 grams powdered sugar
  • 310 grams soft caramels
  • 190 grams creamy peanut butter, divided
  • 135 grams dry roasted salted peanuts
  • 1/4 cup (65 grams) heavy cream

 

Do This…

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Prepare an 11 x 7 backing dish by carefully lining it with parchment paper. We put binder clips on the corners to keep the paper in place.

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Add 135 grams of the milk chocolate chips and 55 grams of the peanut butter to a small sauce pan and set the heat to low.

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While the mixture is melting, stir with a wooden spoon or stiff silicone scraper until it’s completely melted and smooth.

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Pour the chocolate peanut butter mixture into the backing dish and spread with your spoon until it evenly covers the bottom of the dish, then place the dish in your freezer to stiffen.

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Add the powdered sugar, marshmallow cream and 80 grams of the peanut butter to a medium sized mixing bowl and stir to combine. thoroughly.

When fully combined, pull the baking dish out of the freezer.  The chocolate should be nice and stiff by now.

Wash your hands and leave them a little wet.  This is important to keep the “nougat” from sticking to them during this next step.

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Add the mixture on top of your frozen chocolate in a few dollops, then use your hands to spread it evenly across the dish.

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Spread the peanuts on top of the nougat and then press them into it gently to create a fairly even surface for the caramel sauce.

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Add the caramel pieces and cream to a small sauce pan and set the heat to medium.

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Stir constantly with  wooden spoon or stiff silicone scraper to make sure the sauce doesn’t burn while it’s melting.  Keep going until the sauce gets nice and smooth.

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Once you take the sauce off the heat you have to do this next part quickly before it starts to set.  Pour the sauce over the top of the nougat peanut mixture making sure to cover the entire surface evenly.  Use a metal spoon to smooth it out, if necessary.

Now it’s time for the final layer of chocolate and peanut butter.  Just like before, add 55 grams of peanut butter and 135 grams of chocolate to a small sauce pan.  Set the heat to low and stir with a wooden spoon or stiff silicon spatula until it’s smooth and fully mixed.

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Pour the chocolate over the top of the caramel and smooth it evenly over the entire surface with your wooden spoon or stiff silicone scraper and place the dish in the refrigerator to finish.  You’ll know it’s done when the color darkens and the top layer of chocolate becomes stiff.

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Slice the pie up into whatever sizes you want (we mix it up because some people want small slices while others go for the gusto) and serve.

Snickers Pie

Use These…
  • 270 grams milk chocolate chips, divided
  • 200 grams marshmallow cream.
  • 160 grams powdered sugar
  • 310 grams soft caramels
  • 190 grams creamy peanut butter, divided
  • 135 grams dry roasted salted peanuts
  • 1/4 cup (65 grams) heavy cream
IMG_20160730_203717-01
Do This…
  1. Prepare an 11 x 7 backing dish by carefully lining it with parchment paper. Put binder clips on the corners to keep the paper in place.
  2. Add 135 grams of the milk chocolate chips and 55 grams of the peanut butter to a small sauce pan and set the heat to low.  While the mixture is melting, stir with a wooden spoon or stiff silicone scraper until it’s completely melted and smooth.
  3. Pour the chocolate peanut butter mixture into the backing dish and spread with your spoon until it evenly covers the bottom of the dish, then place the dish in your freezer to stiffen.
  4. Add the powdered sugar, marshmallow cream and 80 grams of the peanut butter to a medium sized mixing bowl and stir to combine. thoroughly. When fully combined, pull the baking dish out of the freezer.  The chocolate should be nice and stiff by now.
  5. Wash your hands and leave them a little wet.  This is important to keep the “nougat” from sticking to them during this next step.
  6. Add the mixture on top of your frozen chocolate in a few dollops, then use your hands to spread it evenly across the dish.
  7. Spread the peanuts on top of the nougat and then press them into it gently to create a fairly even surface for the caramel sauce.
  8. Add the caramel pieces and cream to a small sauce pan and set the heat to medium.
  9. Stir constantly with  wooden spoon or stiff silicone scraper to make sure the sauce doesn’t burn while it’s melting.  Keep going until the sauce gets nice and smooth.
  10. Once you take the sauce off the heat you have to do this next part quickly before it starts to set.  Pour the sauce over the top of the nougat peanut mixture making sure to cover the entire surface evenly.  Use a metal spoon to smooth it out, if necessary.
  11. Just like in step 2 before, add 55 grams of peanut butter and 135 grams of chocolate to a small sauce pan.  Set the heat to low and stir with a wooden spoon or stiff silicon spatula until it’s smooth and fully mixed.
  12. Pour the chocolate over the top of the caramel and smooth it evenly over the entire surface with your wooden spoon or stiff silicone scraper and place the dish in the refrigerator to finish.  You’ll know it’s done when the color darkens and the top layer of chocolate becomes stiff.
  13. Slice and serve.

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