Monday, November 7, 2016

Snickers Slab Pie

I made this to take to a get together a week or so ago.  It was delicious and held up for 5 or six days in the fridge. 

Snickers Slab Pie

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box Beth used Ina Garten's recipe
3 cups heavy whipping cream
1 package (8 oz) cream cheese, softened
1/2 cup creamy peanut butter
1/4 cup plus 2 tablespoons caramel topping
6 Snickers™ candy bars (1.86 oz each), chopped (2 cups) Beth chopped up fun sized bars
1 tablespoon chocolate-flavor syrup

1 Heat oven to 450°F. Unroll pie crusts; stack on lightly floured work surface. Roll to 17x13-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, firmly pressing in bottom and up sides of pan. Fold crust even with edges of pan. Flute or crimp edges. Prick crust several times with fork.

2 Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.

3 Meanwhile, in large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Reserve 2 cups of the whipped cream; set aside for topping.

4 In medium bowl, beat cream cheese, peanut butter and 1/4 cup of the caramel topping with electric mixer on medium speed until smooth and creamy.

5 Gently fold cream cheese mixture into remaining whipped cream. Fold in 1 cup of the chopped candy bars. Spread cream cheese mixture evenly onto crust. Spoon reserved 2 cups whipped cream onto cream cheese mixture; spread evenly. Sprinkle with remaining 1 cup chopped candy bars. Refrigerate 1 hour. Just before serving, drizzle with remaining 2 tablespoons caramel topping and the chocolate syrup.

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