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Mile High Snickers Pie

Author: Jennifer Locklin


  • Crust:
  • 2/3 package Oreos
  • 1/2 stick salted butter melted
  • Caramel Layer:
  • 1 11 oz package Kraft Caramel Bits
  • 1/4 cup heavy whipping cream
  • Filling:
  • 2 cups heavy whipping cream
  • 2 8 oz packages cream cheese, softened
  • 2 cups creamy peanut butter
  • 1 cup white sugar
  • 1 tablespoon vanilla
  • 1/2 teaspoon salt
  • 4 standard Snickers Bars chopped
  • Chocolate Ganache Topping:
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/3 cup heavy whipping cream
  • Garnish:
  • 2 standard Snickers Bars chopped
  • 1/2 cup chopped dry roasted peanuts


  • In a food processor, process whole Oreo cookies until they are fine crumbs. In a medium bowl, combine crumbs and melted butter. Mix well to coat cookie crumbs with melted butter.
  • Press crumb mixture up the sides and onto the bottom of a deep dish pie plate; set in the freezer to firm up.
  • In a small bowl, combine the caramel bits and 1/4 cup whipping cream and microwave 1-minute at a time, stirring between sessions until the caramels are completely melted; stir well until smooth.
  • Pour melted caramel mixture into the bottom of the pie, on top of the crust. Return to freezer to set.
  • In a separate medium bowl, beat 2 cups of whipping cream until stiff peaks form; set aside.
  • In another large bowl, beat peanut butter, cream cheese, sugar, salt and vanilla until creamy and well combined.
  • Fold in the whipped cream and stir gently until combined.
  • Fold in 4 chopped Snickers bars until combined.
  • Scoop all of the filling ingredients into the pie plate on top of the caramel. Heap in the center and smooth all around. Return pie to freezer.
  • For the topping, in a medium bowl, combine chocolate chips and 1/3 cup heavy whipping cream. Microwave on high for 1 minute, stir. Continue microwaving 30 seconds and stirring until the chocolate is melted and the cream has been incorporated.
  • Place pie on a large baking sheet.
  • Slowly pour chocolate ganache over pie, smoothing to the edges as needed.
  • Garnish with chopped Snickers and peanuts.
  • Return to the freezer until ready to serve.
  • When ready to serve, set pie on counter at room temperature for 10 minutes before cutting.
  • Run a sharp knife under hot water and make your first cut. Clean knife and run under hot water for every cut to make clean cuts.
  • Serve cold.


You may keep pie in the refrigerator for up to 4 days or in the freezer for longer storage.