Oreo Snickers Pie Recipes
ULTIMATE SNICKERS ICE CREAM PIE
This Snickers Ice Cream Pie recipe is a 100% indulgent and irresistible dessert that is sure to be a crowd fave. Feel free to use Snickers or whatever favorite candy bars you love.
Provided by Ali
Time 1h30m
Number Of Ingredients 8
Steps:
- Add 30 Oreos to the bowl of a food processor. (Or you can do this step by hand.) Pulse until completely crumbled. Drizzle in the melted butter and puree until evenly combined, stopping to scrape the sides of the bowl down once if needed. Press the mixture evenly into the bottom of a 9-inch pie pan. Freeze for at least 15 minutes before adding ice cream.
- Dice the Snickers bars and remaining Oreos and set aside. While the crust freezes, set the chocolate ice cream out on the counter to thaw until slightly softened. Then remove the crust from the freezer, and gently spoon the ice cream into the pie crust to fill it up about halfway, smoothing the top so that it is nice and flat. Sprinkle half of the Oreos and Snickers pieces evenly on top of the chocolate ice cream layer. Then drizzle with caramel sauce and magic shell, and sprinkle with a pinch of flaky sea salt. Return to the freezer and chill until firm, at least 30 minutes.
- Set the vanilla ice cream out on the counter to thaw for about 10-15 minutes, until slightly softened. Gently spoon the vanilla ice cream on top of the chocolate layer, smoothing the top with a spoon. Sprinkle the remaining Oreos and Snickers pieces evenly on top of the vanilla ice cream layer. Then drizzle with caramel sauce and magic shell, and sprinkle with a pinch of flaky sea salt. Return to the freezer and chill until firm, at least 30 minutes.
- Then slice, serve and enjoy!
SNICKERS BAR PIE RECIPE
Yield 10
Number Of Ingredients 9
Steps:
- Combine the graham cracker crumbs, melted butter and sugar in a small bowl. Press into a 9 inch pie pan that has been sprayed lightly with non stick cooking spray.
- Bake for 10 minutes at 350 degrees. Cool completely.
- Chop the Snickers bars into bite sized chunks. Set aside.
- In a mixing bowl combine the cream cheese, peanut butter and powdered sugar. Whisk all together until well blended.
- Then stir in the cool whip and 3/4 of the snickers bars. Spoon the mixture into the graham cracker crust and spread around gently. Top with remaining Snickers chunks.
- Refrigerate for 2-3 hours.
- Drizzle chocolate syrup over the top before serving.
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- Crush your Oreos (filling and all) until they resemble fine crumbs using a food processor or if you don’t have one, use a plastic zip lock bag and a rolling pin. Melt your butter in the microwave, stirring in-between 10 second bursts and then pour over your Oreos. Stir until all the biscuit crumbs are nice and wet and then pour them into your prepared tin. Use the back of a spoon to gently push the crumbs in your pie tin so they cover the bottom and go up the sides. Pop into the fridge.
- To make the filling, first whip your cream until firm peaks form. Set aside for a moment. Place your cream cheese and sugar in a large mixing bowl and beat for a minute or two until nice and creamy. Add your peanut butter and powdered sugar and beat until until completely mixed through. The mixture should thick and creamy. Then gently fold through your whipped cream. Pour the peanut butter mixture over your Oreo base and pop in the fridge for at least 3-4 hours or even overnight.
- To decorate, pour over half of your salted caramel sauce. Scatter your chopped Snickers over the top of the pie, then add the roasted peanuts and chocolate chips and finally top with the rest of your caramel sauce. Pop the pie into the fridge until you are ready to serve.
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- Crush your Oreos (filling and all) until they resemble fine crumbs using a food processor or if you don’t have one, use a plastic zip lock bag and a rolling pin.
- Melt your butter in the microwave, stirring in-between 10 second bursts and then pour over your Oreos. Stir until all the biscuit crumbs are nice and wet and then pour them into your prepared tin. Use the back of a spoon to gently push the crumbs in your pie tin so they cover the bottom and go up the sides. Pop into the fridge.
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- Combine the Oreo baking crumbs, sugar, and melted butter in a bowl and mix them together with a fork until the butter is well distributed.
- Press the mixture into a pie plate with your fingers, or use a glass or jar with a flat bottom to press the crust mixture down firmly.
- Set the crust aside and add the softened cream cheese to the bowl of your stand mixer fitted with the paddle attachment, or to a large bowl if you plan to use a hand mixer.
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- Using a food processor, whiz Oreo cookies (cream and all) until they resemble fine crumbs. Add butter and whiz again briefly. The cookies should be wet and able to hold their shape. Place crumbs in pan and press down lightly to form one even layer. Place in the fridge.
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