SNICKERS MINI PEANUT BUTTER PIES.
With rich peanut butter filling and a nutty graham crust, these SNICKERS mini pies are an explosion of sweet flavors that everyone will love.
- 1 cup graham wafer crumbs
- 1/4 cup finely chopped peanuts, divided
- 2 tbsp brown sugar
- 1/4 cup melted butter
- 2 regular (1.86 oz each) SNICKERS Original, divided
- 6 oz brick-style plain cream cheese
- 3/4 cup smooth peanut butter
- 1/4 cup icing sugar
- 1 tsp vanilla extract
- 1/2 cup 35% heavy cream
- 2 tbsp caramel sauce
SNICKERS Singles Size Chocolate Candy Bars, 1.86 oz
1 Line 16 mini muffin cups with paper liners. In bowl, stir together graham crumbs, 2 tbsp chopped peanuts and brown sugar until combined; add melted butter, tossing well. Divide evenly into cups, pressing down and up side of cups to form crusts. Freeze for 30 to 40 minutes or until firm.
2 Chop one SNICKERS bar and slice remaining bar into 16 pieces.
3 Using electric mixer, beat together cream cheese, peanut butter, icing sugar and vanilla until light, fluffy and smooth; set aside.
4 In separate bowl, whip cream until stiff peaks start to form; fold into cream cheese mixture. Stir in chopped SNICKERS.
5 Divide filling evenly among crusts. Top each with piece of SNICKERS. Refrigerate for 1 to 2 hours or until firm. Just before serving, drizzle with caramel sauce and sprinkle with remaining peanuts.
Tip For a chocolate crust, substitute chocolate wafer crumbs for graham wafer crumbs.