If you like Snickers bar you’re going to love this Snickers chocolate pie! A golden, buttery short crust pastry filled with peanuts in salted caramel, topped with dark chocolate ganache and decorated with candied peanuts. This chocolate pie makes a great dessert for those of you who like sweet-and-salty treats!

Photo: Natalie Levin

Snickers Chocolate Pie

Servings 24 cm round pie pan

Author Natalie

Ingredients

For short crust pastry:

150 grams all-purpose flour
100 grams cold butter cut into cubes
40 grams icing sugar
Pinch of salt
1 tsp. vanilla extract
1 egg yolk
1-2 tbsp. cold water as needed

For peanuts in caramel:

40 grams glucose
200 grams sugar
100 ml. heavy cream
3 grams fine salt
125 grams soft butter cut into cubes
150 grams roasted peanuts coarsely chopped

For dark chocolate ganache:

250 grams dark chocolate 66% cocoa solids
250 ml. heavy cream
Pinch of salt

For candied peanuts:

100 grams shelled peanuts roasted
50 grams sugar
5 ml. 1 tsp. water
Pinch of salt

Instructions

Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
Wrap in plastic wrap and refrigerate for about an hour.
Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
Pierce the bottom of the crust with a fork. Freeze the crust for about an hour.
Preheat oven to 170c degrees.
Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
Bake for about 12-14 minutes.
Remove the weights and the plastic wrap and continue to bake the crust for about 12-15 minutes or until it is completely golden brown.
Cool at room temperature.
Peanuts in caramel: place glucose and sugar in a medium pot and cook over medium-high heat until the sugar has dissolved and caramel is formed.
Meanwhile, heat cream and salt to simmering point.
When the caramel is ready, add in the cream carefully and cook it all together until it reaches a temperature of 122-124c degrees.
Add in the butter and mix well until it is assimilated in the mixture.
Remove from heat, add the peanuts and stir until mixture is smooth.
Pour the caramel mixture over the baked crust and leave to cool at room temperature until set.
Dark chocolate ganache: chop the chocolate and place in a bowl.
In a small saucepan heat cream and salt to simmering point.
Pour the cream over the chopped chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.
Pour the ganache over the peanuts in caramel layer and allow cooling completely in the refrigerator for 2-3 hours.
Candied peanuts: place sugar and water in a medium saucepan and heat to a boil. It is important to make sure the sugar dissolves completely.
Add in the peanuts and salt and cook over medium-high heat, stirring constantly until a thin layer of white sugar appears on the peanuts.
Remove from heat and transfer to a clean plate. Cool completely at room temperature.
Decorate the pie with candied peanuts and serve.

Recipe Notes

Keep the chocolate pie in a closed container in the refrigerator up to 4-5 days.
Serve the chocolate pie at room temperature.
Instead of peanuts you can use any other type of nut you love.
It is important to use dark chocolate with at least 60% cocoa solids.