Hot Mess Nutella Snickers Pie
Our friend, Julianne, who blogs at Beyond Frosting, released her FIRST cookbook! I’m so excited for her and the dream she accomplished! I’ve been starting to have my own dream about writing a cookbook!
There is no better time than the middle of summer for no bake desserts. Julianne’s book ‘No Bake Treats’ has the best collection of no bake cheesecakes, pies, icebox cakes, tarts, ice cream, cookies and bars, and parfaits!
And this is my favorite part – every single recipe includes a picture! Does anyone else love seeing a picture of what the recipe looks like before you decide to make it?
Well, I want to make every single recipe from the No Bake Treats book!
While every recipe is no bake, I was noticing that this isn’t the type of book you’ll only use during the summer. Julianne has amazing holiday themed no bake treats throughout the book – apple pie cheesecake, peppermint oreo cheesecake (YUM!), pumpkin mousse pie, cinnamon roll cheesecake bars, and eggnog gingerbread parfaits!
So there is certainly something for every season!
The recipe we’re featuring from No Bake Treats is one loaded recipe – it’s called hot mess nutella snickers pie!!
It has an oreo cookie crust, a nutella cheesecake filling with peanuts and mini chocolate chips, topped with homemade whip cream swirls and snicker’s pieces!
We followed Julianne’s recipe exactly and it turned out perfect! I did freeze the pie for 2 hours before slicing, which produced nice clean slices – maybe something that only a food blogger obsesses over!
Julianne recommends freezing the pie for 20-30 minutes before slicing, which I would recommend as the minimum time. The longer you can freeze it, the easier it will be to slice because the cheesecake filling will be firmer.
You can buy No Bake Treats on Amazon – it’s full of 80 AMAZING recipes!
Hot Mess Nutella Snickers Pie
Yield: 9 inch pie
For the Crust
- 1, 14 oz, package oreos
- 1 stick (8 tbsp) butter
For the Filling
- 1 package, 8 oz, cream cheese softened
- 1 & 1/2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 cup nutella
- 1/2 cup salted peanuts, chopped
- 1/2 cup mini chocolate chips
For the Topping
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 peanuts
- 1/4 cup salted caramel
- 2/3 snickers, chopped
For the crust
- Prepare a 9 inch springform pan by lightly greasing the edges of the pan with cooking spray, then wiping gently with a paper towel.
- Grind the cookies into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted. In a separate medium-size bowl, pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left. Pour the crumbs into the pan and press firmly into the bottom and up the sides to create a thick crust.
For the filling
- In a large mixing bowl, beat the cream cheese at low speed for 30 seconds with the whisk attachment to eliminate any lumps. Increase the speed to medium and slowly start adding the heavy whipping cream, about 1/4 cup at a time. The idea is to slowly add the heavy whipping cream so that the cream cheese will not be lumpy. It should resemble a liquid consistency. Once all of the heavy cream has been added, increase the speed to high until the mixture becomes bubbly. Slowly add the powdered sugar and continue beating until stiff peaks form.
- Turn off the mixer and spoon the nutella into the mixing bowl. Beat the nutella into the whipped cream slowly at first, and once it starts to mix increase the speed to medium-high and beat for 30 seconds or until stiff peaks form again.
- Fold the chopped peanuts and mini chocolate chips into the batter with a spatula, and pour the filling into the prepared crust. Cover and refrigerate for 4 to 6 hours.
For the topping
- Prepare the whipped cream by placing the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream get bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
- Remove the sides of the springform pan. Sprinkle the top of the pie with peanuts and drizzle on some of the caramel. Pipe the whipped cream in a large circular motion, creating 10 or so peaks of whipped cream near the edge of the pie. Chop the snickers bars into smaller pieces, placing a small piece of each whipped cream peak, and then pile the remaining snickers in the middle of the pie. Drizzle with the remaining caramel. I suggest freezing this for 20-30 minutes before slicing. This will help ensure a cleaner slice. Also, I suggest using a clean, sharp knife to cut.