Snickers Peanut Butter Brownie Pie

Snickers Peanut Butter Brownie Pie

Snickers Peanut Butter Brownie Pie



For the cake

Melted unsalted butter 1/2 cup (113 g)
Rock sugar 1 cup (200 g)
Vanilla 1 teaspoon
Unsweetened cocoa powder 1/2 cup (20 g) 444 ▢ 1/2 cup (62 g) all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 9-inch pie crust

for filling and topping

1 7-ounce jar marshmallow fluff pieces
1 cup (268 g) peanut butter
17 (100 g) unwrapped caramels
2 tablespoons (30 ml) milk
1 cup (134 g) peanuts
2 tablespoons hot fudge sauce

Snickers Peanut Butter Brownie PieSnickers Peanut Butter Brownie Pie


Preheat oven to 350°F. Roll out the cake base and place a cake plate on it.
Combine melted butter, sugar, vanilla, and eggs in a large bowl. Add cocoa, flour, baking powder, and salt and mix. Pour over the dough.
Bake until a toothpick comes out clean, about 25 minutes. Allow to cool completely before topping.
Combine peanut butter and fluff in a large bowl. (You can also use a hand mixer if you prefer.) Spread evenly over the brownie layer.
Combine caramel and milk in a medium microwave-safe bowl. Cook for about 1 1/2 minutes, stirring every 30 seconds. Once the caramel is completely melted, add the peanuts, mix and spread over the fluffy mixture.
Warm the jar of hot fudge sauce in the microwave (about 20-30 seconds). Place it in a ziplock bag with the tip cut off and pour it over the cake.
Recipe Notes

You can use my all-butter puff pastry recipe or you can use frozen or refrigerated puff pastry.
Let the brownies cool slightly before adding toppings.
Store covered for up to 3 days and freeze for up to 1 month.

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