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Snickers™ Slab Pie

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  • 35 min prep time
  • 2 hr 20 min total time
  • 7 ingredients
  • 16 servings
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Snickers™ fans, rejoice. We pulled out all the stops on this dessert -- a giant slab pie made with peanut butter cream and crushed Snickers™ bars, and then drizzled with caramel and chocolate. And if you’re one of the many folks who love to freeze their candy bars, try throwing a slice in your freezer!

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
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)
1
tablespoon chocolate-flavor syrup

Steps

  • 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.
  • 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.

Expert Tips

Cut this slab pie into 24 servings, and serve as hand-held bars.

You can use cooking parchment paper or waxed paper to roll out the dough for easier cleanup.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340.0
Calories from Fat
330
% Daily Value
Total Fat
25.0g
38%
Saturated Fat
11.8g
59%
Trans Fat
1g
Cholesterol
51.9mg
17%
Sodium
203.1mg
8%
Total Carbohydrate
27.1g
9%
Dietary Fiber
1.1g
4%
Sugars
2.7g
Protein
5.0g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0.30%
0%
Calcium
3.80%
4%
Iron
1.20%
1%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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