Prep Time::20 mins
Chill Time:: 4 hrs
Freeze Time::20 mins
Total Time:: 4 hrs 40 mins
Servings::8
Yield::1 9-inch pie
Ingredients
Oops! Something went wrong. Our team is working on it.
Crust
7 ounces graham crackers (about 13 crackers) or 1 1/2 cups graham cracker crumbs
1/4 cup roasted salted peanuts
1/4 cup light brown sugar
1/2 cup unsalted butter, melted
Filling
1 (8 ounce) package cream cheese, softened
1/3 cup creamy or chunky peanut butter
1/2 cup jarred caramel sauce or dulce de leche
1/2 cup powdered sugar
1 (8 ounce) package frozen whipped topping, thawed (such as Cool Whip®)
1 1/2 cups finely chopped chocolate-covered caramel-peanut nougat bar (such as Snickers®), (about 4 bars)
Toppings
2 tablespoons chocolate syrup (such as Hershey’s®)
2 tablespoons jarred caramel sauce or dulce de leche
1/3 cup chopped chocolate-covered caramel-peanut nougat bar (such as Snickers®) (about 1 bar)
1/4 cup roasted salted peanuts, coarsely chopped
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
For Crust: Place crackers, 1/4 cup peanuts, and brown sugar in the bowl of a food processor and process until crushed into very fine crumbs, about 45 seconds. With processor running, pour melted butter through food chute; process until well combined, about 10 seconds.
Dotdash Meredith Food Studios
Transfer mixture to an ungreased 9-inch pie plate; press crumbs evenly into bottom and up sides of pie plate. Freeze, uncovered, until crust is hardened, about 15 minutes.
Dotdash Meredith Food Studios
Meanwhile, make filling: Beat cream cheese, peanut butter, and 6 tablespoons caramel sauce in a large bowl with an electric mixer on medium-high speed until very smooth and creamy, stopping to scrape down sides of bowl as needed, about 2 minutes.
Dotdash Meredith Food Studios
Add powdered sugar, and beat on low speed until smooth and fluffy, about 10 seconds. Carefully fold whipped topping into cream cheese mixture in 3 additions, folding until mixture is homogeneous and well combined. Fold in the 1 1/2 cups finely chopped nougat bars until evenly distributed.
Dotdash Meredith Food Studios
Spread remaining 2 tablespoons caramel sauce evenly over bottom of chilled crust.
Dotdash Meredith Food Studios
Transfer filling into crust, and smooth into an even layer using a small offset spatula. Cover loosely with plastic wrap, and chill in the refrigerator until filling is completely firm, at least 4 hours or up to 24 hours.
Dotdash Meredith Food Studios
Before serving, drizzle with chocolate syrup and caramel sauce. Sprinkle evenly with the 1/3 cup chopped nougat bars and peanuts. Return to the freezer until sauce is set, about 5 minutes. Serve immediately.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios