Blue Owl Restaurant’s Snickers Bar Pie
The Blue Owl Restaurant
2 8-oz. pkgs. cream cheese -- softened to room temperature
2 cups powdered sugar
2 teaspoons vanilla
1 1/2 cups Cool Whip®
8 ounces semisweet chocolate -- divided
15 caramels
1 tablespoon milk
1 10-inch baked pie crust
1/2 cup salted peanuts
2 2.07 oz. Snickers candy bars -- divided
Whipped Topping
Chopped peanuts
6 caramels -- melted
1 ounce semisweet chocolate -- melted
Recipe
In a large bowl, beat together cream cheese, powdered sugar and vanilla.
Gently fold in Cool-whip.
Transfer 1/3 of mixture to medium bowl; set aside.
Melt 4 ozs. semisweet chocolate in microwave or in top of double boiler.
Blend chocolate into cream cheese mixture in large bowl.
Melt caramels in top of double boiler or in microwave. Remove from heat;
stir in milk to thin slightly. Spread melted caramel mixture on bottom of
baked pie crust.
Sprinkle 1/2 cup peanuts over caramel layer.
Spread half of chocolate cream cheese mixture over peanuts.
Set aside half of 1 Snickers bar. Chop remaining Snickers into small
pieces.. Sprinkle over chocolate mixture.
Next, spread plain cream cheese mixture into pie pan. Top with a layer of
the remaining chocolate cream cheese mixture.
Melt remaining 4 ozs. of semisweet chocolate. Spread a thin layer over the
top of the pie, smoothing to reach the edges.
To garnish, pipe whipped topping around the edges and place a dollop in the
center. Sprinkle with chopped peanuts. Drizzle with melted caramels and
semisweet chocolate.
Cut remaining Snickers bar into 1/8-inch thick slices. Place decoratively
over top.
The Blue Owl Restaurant
2 8-oz. pkgs. cream cheese -- softened to room temperature
2 cups powdered sugar
2 teaspoons vanilla
1 1/2 cups Cool Whip®
8 ounces semisweet chocolate -- divided
15 caramels
1 tablespoon milk
1 10-inch baked pie crust
1/2 cup salted peanuts
2 2.07 oz. Snickers candy bars -- divided
Whipped Topping
Chopped peanuts
6 caramels -- melted
1 ounce semisweet chocolate -- melted
Recipe
In a large bowl, beat together cream cheese, powdered sugar and vanilla.
Gently fold in Cool-whip.
Transfer 1/3 of mixture to medium bowl; set aside.
Melt 4 ozs. semisweet chocolate in microwave or in top of double boiler.
Blend chocolate into cream cheese mixture in large bowl.
Melt caramels in top of double boiler or in microwave. Remove from heat;
stir in milk to thin slightly. Spread melted caramel mixture on bottom of
baked pie crust.
Sprinkle 1/2 cup peanuts over caramel layer.
Spread half of chocolate cream cheese mixture over peanuts.
Set aside half of 1 Snickers bar. Chop remaining Snickers into small
pieces.. Sprinkle over chocolate mixture.
Next, spread plain cream cheese mixture into pie pan. Top with a layer of
the remaining chocolate cream cheese mixture.
Melt remaining 4 ozs. of semisweet chocolate. Spread a thin layer over the
top of the pie, smoothing to reach the edges.
To garnish, pipe whipped topping around the edges and place a dollop in the
center. Sprinkle with chopped peanuts. Drizzle with melted caramels and
semisweet chocolate.
Cut remaining Snickers bar into 1/8-inch thick slices. Place decoratively
over top.
