{"id":13912,"date":"2016-12-17T16:46:56","date_gmt":"2016-12-17T14:46:56","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/?p=13912"},"modified":"2022-01-15T10:48:18","modified_gmt":"2022-01-15T08:48:18","slug":"snickers-chocolate-pie","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/snickers-chocolate-pie\/","title":{"rendered":"Snickers Chocolate Pie"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">If you like Snickers bar you&#8217;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!<\/p>\n<div id=\"attachment_12978\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12978\" class=\"wp-image-12978\" title=\"\u05e4\u05d0\u05d9 \u05e9\u05d5\u05e7\u05d5\u05dc\u05d3 \u05e1\u05e0\u05d9\u05e7\u05e8\u05e1\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/10\/snickers_chocolate_tart3-s.jpg\" alt=\"\u05e4\u05d0\u05d9 \u05e9\u05d5\u05e7\u05d5\u05dc\u05d3 \u05e1\u05e0\u05d9\u05e7\u05e8\u05e1\" width=\"800\" height=\"354\" \/><p id=\"caption-attachment-12978\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 19482--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Snickers Chocolate Pie<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For short crust pastry:<\/h4>\n<ul>\n<li>150 grams all-purpose flour<\/li>\n<li>100 grams cold butter (cut into cubes)<\/li>\n<li>40 grams icing sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>1 egg yolk<\/li>\n<li>1-2 tbsp. cold water (as needed)<\/li>\n<\/ul>\n<h4>For peanuts in caramel:<\/h4>\n<ul>\n<li>40 grams glucose<\/li>\n<li>200 grams sugar<\/li>\n<li>100 ml. heavy cream<\/li>\n<li>3 grams fine salt<\/li>\n<li>125 grams soft butter (cut into cubes)<\/li>\n<li>150 grams roasted peanuts (coarsely chopped)<\/li>\n<\/ul>\n<h4>For dark chocolate ganache:<\/h4>\n<ul>\n<li>250 grams dark chocolate 66% cocoa solids<\/li>\n<li>250 ml. heavy cream<\/li>\n<li>Pinch of salt<\/li>\n<\/ul>\n<h4>For candied peanuts:<\/h4>\n<ul>\n<li>100 grams shelled peanuts (roasted)<\/li>\n<li>50 grams sugar<\/li>\n<li>5 ml. 1 tsp. water<\/li>\n<li>Pinch of salt<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.<\/li>\n<li>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.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>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.<\/li>\n<li>Pierce the bottom of the crust with a fork. Freeze the crust for about an hour.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>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.<\/li>\n<li>Bake for about 12-14 minutes.<\/li>\n<li>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.<\/li>\n<li>Cool at room temperature.<\/li>\n<li>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.<\/li>\n<li>Meanwhile, heat cream and salt to simmering point.<\/li>\n<li>When the caramel is ready, add in the cream carefully and cook it all together until it reaches a temperature of 122-124c degrees.<\/li>\n<li>Add in the butter and mix well until it is assimilated in the mixture.<\/li>\n<li>Remove from heat, add the peanuts and stir until mixture is smooth.<\/li>\n<li>Pour the caramel mixture over the baked crust and leave to cool at room temperature until set.<\/li>\n<li>Dark chocolate ganache: chop the chocolate and place in a bowl.<\/li>\n<li>In a small saucepan heat cream and salt to simmering point.<\/li>\n<li>Pour the cream over the chopped chocolate, wait a minute, and beat until you get a uniform and shiny chocolate ganache.<\/li>\n<li>Pour the ganache over the peanuts in caramel layer and allow cooling completely in the refrigerator for 2-3 hours.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Remove from heat and transfer to a clean plate. Cool completely at room temperature.<\/li>\n<li>Decorate the pie with candied peanuts and serve.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the chocolate pie in a closed container in the refrigerator up to 4-5 days.<\/li>\n<li style=\"text-align: left\">Serve the chocolate pie at room temperature.<\/li>\n<li style=\"text-align: left\">Instead of peanuts you can use any other type of nut you love.<\/li>\n<li style=\"text-align: left\">It is important to use dark chocolate with at least 60% cocoa solids.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_12979\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12979\" class=\"wp-image-12979\" title=\"\u05e4\u05d0\u05d9 \u05e9\u05d5\u05e7\u05d5\u05dc\u05d3 \u05e1\u05e0\u05d9\u05e7\u05e8\u05e1\" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/10\/snickers_chocolate_tart-s.jpg\" alt=\"\u05e4\u05d0\u05d9 \u05e9\u05d5\u05e7\u05d5\u05dc\u05d3 \u05e1\u05e0\u05d9\u05e7\u05e8\u05e1\" width=\"800\" height=\"344\" \/><p id=\"caption-attachment-12979\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>If you like Snickers bar you&#8217;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! Snickers Chocolate Pie For short [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33793,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577],"tags":[1618,2843],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Snickers Chocolate Pie | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"If you like Snickers bar you&#039;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. 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