Snickers™ Slab Pie

• Vegetarian

• Condiments

  • 1 tbsp Chocolate-flavor syrup
  • 1/2 cup Peanut butter, creamy

• Baking & Spices

  • 3/8 cup Caramel topping

• Bread & Baked Goods

  • 1 box Pillsbury pie crusts, Refrigerated

• Dairy

  • 1 package Cream cheese
  • 3 cups Heavy whipping cream

• Desserts

  • 6 Snickers candy bars

Found on pillsbury.com

Description

Ingredients

• 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
• 3 cups heavy whipping cream
• 1 package (8 oz) cream cheese, softened
• 1/2 cup creamy peanut butter
• 1/4 cup plus 2 tablespoons caramel topping
• 6 Snickers™ candy bars (1.86 oz each), chopped (2 cups)
• 1 tablespoon chocolate-flavor syrup

Directions

• 1 Heat oven to 450°F. Unroll pie crusts; stack on lightly floured work surface. Roll to 17x13-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, firmly pressing in bottom and up sides of pan. Fold crust even with edges of pan. Flute or crimp edges. Prick crust several times with fork.
• 2 Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.
• 3 Meanwhile, in large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Reserve 2 cups of the whipped cream; set aside for topping.
• 4 In medium bowl, beat cream cheese, peanut butter and 1/4 cup of the caramel topping with electric mixer on medium speed until smooth and creamy.
• 5 Gently fold cream cheese mixture into remaining whipped cream. Fold in 1 cup of the chopped candy bars. Spread cream cheese mixture evenly onto crust. Spoon reserved 2 cups whipped cream onto cream cheese mixture; spread evenly. Sprinkle with remaining 1 cup chopped candy bars. Refrigerate 1 hour. Just before serving, drizzle with remaining 2 tablespoons caramel topping and the chocolate syrup.

Nutrition