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Snickers Pie

A luscious dessert combining a rich chocolate brownie base, creamy peanut butter filling, and topped with crunchy peanuts and caramel sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups crushed Oreo Cookies Use Double-Stuffed Oreos for extra creaminess!
  • 0.25 cups unsalted butter, melted Ensure it’s at room temperature for better mixing.
For the Brownie Layer
  • 1 cup granulated sugar
  • 0.5 cups unsalted butter, melted Brand recommendation: Land O'Lakes works best for a creamy taste.
  • 2 large eggs Lay these out 30 minutes before baking so they reach room temperature.
  • 1 teaspoon vanilla extract
  • 0.75 cups Dutch-processed cocoa powder Dutch-processed gives a richer flavor compared to regular cocoa.
  • 0.5 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon kosher salt
For the Filling
  • 1 jar marshmallow fluff Look for the fluff made from white cane sugar for the best consistency.
  • 1 cup creamy peanut butter Brand recommendation: Jif is my go-to for its silky texture.
  • 0.5 cups dry roasted salted peanuts, roughly chopped You can substitute with unsalted if you prefer less salt.
  • 0.25-0.5 cups caramel sauce Drizzle a little more for a sticky sweetness!
  • 2-4 tablespoons chocolate or hot fudge sauce as needed Add more for an extra guilty pleasure!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, mix 1 ½ cups crushed Oreo Cookies with ¼ cup melted butter until the crumbs are fully coated.
  3. Press this mixture evenly into the bottom and up the sides of a deep 9-inch pie pan.
Making the Brownie Batter
  1. In a large bowl, whisk together 1 cup granulated sugar, ½ cup melted butter, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
  2. Sift in ¾ cup Dutch-processed cocoa powder, ½ cup all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon kosher salt.
  3. Whisk until no lumps remain for a smooth batter.
Baking
  1. Spread the brownie batter over the prepared Oreo crust.
  2. Bake for 25-30 minutes or until slightly puffed.
  3. Set aside to cool completely.
Prepare the Filling
  1. In a medium bowl, combine 1 jar marshmallow fluff and 1 cup creamy peanut butter.
  2. For extra creaminess, microwave the peanut butter for just a few seconds before mixing.
Layer the Pie
  1. Once the brownie layer has cooled, spoon the peanut butter and marshmallow filling evenly over it.
  2. Top with ½ cup chopped peanuts.
Finishing Touches
  1. Cover and chill the pie in the refrigerator if not serving immediately.
  2. Drizzle generously with caramel sauce and hot fudge before slicing.
Serving
  1. Cut into wedges and dig in!

Notes

Tips: Ensure butter and eggs are at room temperature for a smooth batter. Chill the pie for at least an hour for the best texture. Store leftovers for up to 4 days in the fridge or freeze individual slices for up to 2 months.