Monster Snickers Pie has a giant Monster Cookie crust, Snickers, peanuts, caramel, and chocolate ganache. What could possibly by wrong with any of that?
I could never be a strictly-desserts blogger. It would take me way too much time to select and edit photos. Whenever I post a particularly scrumptious, decadent dessert, I take FOREVER trying to narrow down all of the drool-worthy photos. And I don’t really do too good of a job. I mean, have you seen my S’Mores Pudding Pie post? Or, well, any of my cupcake recipes?
Yeah, this Monster Snickers pie is gonna look similar. Maybe because I am reliving consuming said decadent dessert. And I am not going to tell you how much of this one I ate. Maybe that is another reason I am not a desserts-only blogger – complete lack of self-control when surrounded by sugar!
I am part of this great mom’s group at my church, and one of the nicest things is that when one of the moms has a new baby, many of the members make meals for her so that she doesn’t have to worry about cooking for three nights of the week for a few weeks. Not gonna lie – I am totally looking forward to having food show up on my doorstep in a few months!
Of course, since I love to cook, this is fun for me. Plus I get a guinea pig for some of my ooey-er gooey-er goodies that are too dangerous for me to keep around the house. Remember the White Chocolate Salted Caramel Gooey Bars? Yeah, like those. And new moms can eat whatever they want!!
Well, I told you a bit about our Hurricane Sandy experience. One thing I did not mention was that Halloween was postponed. With trees down all over the neighborhood, confusion about what day Halloween was going to be held on, and some people still without power, we had, literally, eight trick-or-treaters. Clearly the Costco bag of candy was not necessary. The Bug got to eat a little of the candy he got trick-or-treating, but The Hubby and I were working our way through the remainder of that ginormous bag waaayyy too quickly (did I mention something about self control around sugar?).
So while I would have liked to offload the candy on the aforementioned new mom, that would clearly not be polite or appropriate.
However, jamming all of the leftover Snickers into a Monster Snickers pie – perfectly acceptable!
I started with the classic Monster Cookie (I happened to use RecipeGirl’s version), threw in some chopped Snickers in place of the M&M’s, smushed it into a pie tin, bakes, and filled with peanuts, caramel, and chocolate ganache. Nothing wrong with that right?
Oh, and I should mention that this recipe made two pies. So much for not keeping the goodies I make for the new moms around the house. I didn’t realize that one batch of Monster Cookie dough apparently makes a monster quantity of cookies. Truthfully, this did not make me sad…
Again, not gonna mention how much of it I actually ate. And big time Bug-, Hubby-, Dad-, and Grandpa-approved! Are you shocked?
Did you have leftover Halloween candy? What did you do with it?
I hope you love this Monster Snickers pie recipe!
- 1½ cups creamy or chunky peanut butter
- 1 cup packed light brown sugar
- 1 cup granulated white sugar
- 8 tablespoons (1 stick) unsalted butter, softened
- 3 large eggs
- 1 tablespoon vanilla extract
- 4½ cups old fashioned oats
- 2 teaspoons baking soda
- 1 cup milk chocolate chips
- 1 cup chopped Snickers candies (about 10 Fun Size Bars, cut into eighths)
- 2 c milk chocolate chips
- 1 c heavy cream
- ½ c chopped peanuts, divided
- 1 c caramel , divided
- Whipped cream
- Additional caramel sauce
- Additional chopped Snickers
- Preheat oven to 350°F.
- Spray two pie pans with nonstick cooking spray (I used metal pie pans).
- In a large bowl or the bowl for a stand-up mixer, combine the peanut butter, brown sugar, white sugar, and butter. Use an electric mixer or stand mixer, cream together until well combined.
- Mix in the eggs and vanilla.
- Mix in the oats and baking soda.
- Stop the mixer, and gently stir in the chips and chopped Snickers.
- Divide dough between the two prepared pans. Press into the pans, push down in the middle, and form a lip for the crust.
- Bake for 25-30 minutes, or until almost set. Do not overbake.
- Cool to room temperature.
- While the crust is cooling, prepare the milk chocolate ganache by heating the heavy cream on the stove or in the microwave just to a simmer.
- Pour over the chocolate chips and stir until smooth.
- Cool slightly.
- Sprinkle ¼ c peanuts over each crust.
- Pour ½ c caramel over each crust.
- Divide the chocolate ganache between the pies, over the caramel layer.
- Place the pie in the refrigerator until set.
- Garnish as desired.
- If you like, warm each piece slightly in the microwave before serving.
More monstrously good recipes…