Decadent Snickers Pie Recipe — Chocolate Caramel Peanut Tart

This no-bake Snickers pie is ultra-creamy with peanut butter and caramel flavors, an Oreo cookie crust, and chopped Snickers bars folded into the filling. It’s simple to prepare and packed with everything you love about a Snickers bar.

If you want an easy, no-bake dessert that’s always a hit, this Snickers pie is a perfect choice. It’s a favorite at potlucks and BBQs because you don’t need an oven, but it’s great any time of year. Highlights include:

• Crunchy Oreo cookie crust
• Velvety peanut butter filling with caramel notes
• Plenty of chopped Snickers throughout
• Optional caramel and hot fudge drizzle on top
• Creamy, no-bake indulgence

Making a No-Bake Snickers Pie

Below are clear, step-by-step instructions and tips for assembling this pie. If you prefer, skip ahead to the recipe section.

Begin with the Oreo crust. Crush the cookies (including the filling) in a food processor or place them in a sealed bag and crush with a rolling pin. Stir in melted butter, then press the mixture into a 9-inch pie plate, up the sides and across the bottom. Chill the crust in the refrigerator while you prepare the filling.

The filling is incredibly smooth and not as tangy as a traditional cheesecake.

1. In a large bowl, beat full-fat, brick-style cream cheese with powdered sugar until smooth and lump-free. Using the higher-fat brick-style cream cheese is important so the pie sets correctly.
2. Beat in the peanut butter and caramel sauce until combined. Do not use natural peanut butter or varieties where oil separates on top, as oil separation can make the filling greasy.

3. In a separate bowl, whip cold whipping cream (33–35% milk fat) with 2 tablespoons powdered sugar until stiff peaks form.
4. Gently fold the whipped cream into the peanut butter–caramel cream cheese mixture using a rubber spatula. Fold carefully so the whipped cream keeps its volume; continue until the mixture is uniform with no streaks.
• You can substitute thawed whipped topping (such as Cool Whip) if preferred—see the recipe notes. I recommend freshly whipped cream for extra creaminess.

5. Gently fold chopped Snickers bars into the filling. Use about 3/4 to 1 cup chopped Snickers (roughly 3 full bars or 8–9 fun-size bars). Chop into small pieces to make slicing easier.
6. Spoon the filling into the chilled Oreo crust, smooth the top, cover, and refrigerate for at least 4 hours or overnight to set.

When the pie has chilled and set, finish with extra caramel and hot fudge drizzles. Add a few dollops of whipped cream and sprinkle more chopped Snickers on top if desired. Keep the pie chilled until serving—do not let it come to room temperature.

This Snickers pie is a reliably delicious, easy dessert: peanut butter, caramel, and Oreo crust combine into a crowd-pleasing no-bake treat.

Equipment

• 9-inch (23 cm) pie plate

Ingredients

Oreo Crust

• 25 Oreo cookies (wafers and filling)
• 4 tablespoons unsalted butter (56 grams), melted

Snickers Pie Filling

• 8 ounces full-fat cream cheese (227 grams), softened to room temperature
• 3/4 cup powdered sugar (83 grams)
• 2/3 cup peanut butter (smooth or crunchy; do not use natural)
• 1/3 cup thick caramel sauce
• 2/3 cup whipping cream (160 ml), 33–35% MF, cold
• 2 tablespoons powdered sugar (for whipping cream)
• 1 cup chopped Snickers (about 3 full bars or 8–9 fun-size bars)

Topping

• Caramel sauce
• Hot fudge sauce
• Whipped cream
• Extra chopped Snickers

Instructions

Oreo Crust

1. Crush the Oreo cookies (wafers and filling) into fine crumbs using a food processor or by bashing them in a sealed bag with a rolling pin.
2. Mix the cookie crumbs with melted butter until evenly moistened.
3. Press the mixture into a lightly greased 9-inch pie plate, forming the bottom and sides of the crust. Chill while you prepare the filling.

Snickers Pie Filling

1. Beat the cream cheese and 3/4 cup powdered sugar together until smooth.
2. Beat in the peanut butter and caramel sauce, scraping the bowl so no lumps remain. Set aside.
3. In a separate bowl, whip the cold whipping cream with 2 tablespoons powdered sugar until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until combined and streak-free.
5. Fold in the chopped Snickers bars gently.
6. Spread the filling into the chilled crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight to set.

Serving

1. Before serving, top the set pie with extra caramel and hot fudge sauce. Optionally add whipped cream and more chopped Snickers.
2. Slice with a sharp, thin knife, slicing all the way through the crust. The first slice may be messy; subsequent slices will be cleaner.

Notes

1. Oreo Crust: You may use a premade Oreo or graham crust. An 8-inch pre-made crust may leave extra filling.
2. Whipping Cream/Heavy Cream: Use carton whipping or heavy cream (33–35% MF) and whip it yourself. If substituting thawed whipped topping (e.g., Cool Whip), thaw an 8 oz tub in the fridge, omit step 3 of the filling and the 2 tablespoons powdered sugar, and fold the thawed topping into the filling.
3. Make Ahead: The pie needs at least 4 hours of chilling, so you can make it a day ahead and refrigerate overnight.
4. Storage: Keep leftovers covered in the fridge for up to 4 days.
5. Freezing: Freezing is not recommended; the crust becomes difficult to slice after freezing.
6. Nutrition: Nutrition facts are estimates for one slice when the pie is divided into 10 slices, without additional toppings.

Nutrition (estimate per slice)

Calories: 560 kcal; Carbohydrates: 53 g; Protein: 9 g; Fat: 37 g; Saturated Fat: 16 g; Sugar: 38 g; Sodium: 322 mg.