Snickers Pie
A decadent pie that combines a fudgy brownie base with marshmallow fluff and creamy peanut butter, finished with caramel and crunchy peanuts.
Ingredients
For the Crust
- 1 1/2 cups crushed Oreo Cookies (about 20 cookies)
- 1/4 cup unsalted butter, melted
For the Brownie Layer
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup Dutch-processed cocoa powder
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
For the Filling
- 1 jar marshmallow fluff (7 ounces)
- 1 cup creamy peanut butter Jif is recommended for its smooth texture
- 1/2 cup dry roasted salted peanuts, roughly chopped
- 1/4-1/2 cup caramel sauce (homemade or store-bought)
- 2-4 tablespoons chocolate or hot fudge sauce
Instructions
Preheat and Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix the crushed Oreo cookie crumbs with 1/4 cup of melted butter until all crumbs are evenly coated.
- Press this mixture evenly into the bottom and up the sides of a deep 9-inch pie pan. Make sure you pack it tightly for a sturdy crust.
Make the Brownie Layer
- In a large bowl, whisk together 1 cup of granulated sugar, 1/2 cup of melted butter, 2 eggs, and 1 teaspoon of vanilla extract until combined and smooth.
- Add in 3/4 cup of Dutch-processed cocoa powder, 1/2 cup of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of kosher salt; mix until just combined—watch not to over-mix.
- Carefully spread the brownie batter into the prepared Oreo crust and smooth the top with a spatula.
Bake and Cool
- Bake in the preheated oven for 25-30 minutes, or until the top is slightly puffed and a toothpick inserted comes out with moist crumbs but not wet batter.
- Once done, set aside the pie to cool completely in the pan.
Prepare the Filling
- In a medium bowl, combine 1 jar of marshmallow fluff with 1 cup of creamy peanut butter. Mix until creamy and smooth.
- Once the brownie layer has cooled, spoon the marshmallow-peanut butter mixture evenly over it, spreading with a spatula.
- Sprinkle 1/2 cup of chopped dry roasted salted peanuts on top.
Chill and Serve
- If not serving immediately, cover and chill the pie in the refrigerator until ready to serve.
- Just before serving, drizzle with 1/4 to 1/2 cup of caramel sauce and 2-4 tablespoons of chocolate or hot fudge sauce. Cut into slices and enjoy!
Notes
Choose high-quality chocolate and peanut butter for the best flavor. Use room temperature eggs and melted butter to ensure a smooth batter. Store leftovers in an airtight container for up to 4 days or freeze for 2 months.