I'm SO excited to share my Halloween feature in Redbook magazine. The mission was to create three over-the-top desserts inspired by your kids' trick-or-treat haul. The resulting recipes turned out incredibly decadent and downright delicious. I'll be enjoying these new favorites year round, so please don't wait until October 31st to make them! Here's the second of three:
Whats not to like about a salty pretzel crust layered with creamy peanut butter, salted caramel, a heap of chopped Snickers, all topped with a crisp chocolate ganache shell? Need I say more...
SNICKERS PEANUT BUTTER & CARAMEL PIE
Yields 12 servings
4 ounces whole pretzel sticks, finely ground in food processor or blender
1/2 cup unsalted butter, melted
1/2 cup creamy peanut butter
1/2 cup store-bought caramel sauce (I like Trader Joe's Fleur de Sel Caramel Sauce)
1 (11 ounce) bag fun-size Snickers bars (about 16 to 20 minis or 6 full-size bars), chopped
8 ounces semisweet chocolate, chopped
1 tablespoon canola or safflower oil
Heat oven to 350°F. In a medium bowl, combine ground pretzels, melted butter, and a pinch of salt. Press mixture into the bottom of a 9-inch pie pan and bake 8 minutes. Refrigerate 45 minutes.
Heat peanut butter in a small skillet or microwave until warm and spreadable. Carefully smooth warmed peanut butter evenly over bottom of pretzel crust. Refrigerate pie 30 minutes to set.
Meanwhile, warm caramel sauce in a medium saucepan and allow to cool a few minutes. Remove pie from refrigerator, then sprinkle chopped Snickers over peanut butter layer and drizzle caramel sauce over top. Refrigerate pie an additional 10 minutes to set.
Heat chocolate in microwave in 20-second increments until almost completely melted, about 1 minute. Stir in oil until combined. Drizzle chocolate over caramel layer. Refrigerate pie until chocolate is firm, about 1 hour. Before serving, remove pie from refrigerator and bring to room temperature.
Recipe developed by Nealey Dozier for Redbook magazine
Photo credit: Andrew Purcell
Whats not to like about a salty pretzel crust layered with creamy peanut butter, salted caramel, a heap of chopped Snickers, all topped with a crisp chocolate ganache shell? Need I say more...
SNICKERS PEANUT BUTTER & CARAMEL PIE
Yields 12 servings
4 ounces whole pretzel sticks, finely ground in food processor or blender
1/2 cup unsalted butter, melted
1/2 cup creamy peanut butter
1/2 cup store-bought caramel sauce (I like Trader Joe's Fleur de Sel Caramel Sauce)
1 (11 ounce) bag fun-size Snickers bars (about 16 to 20 minis or 6 full-size bars), chopped
8 ounces semisweet chocolate, chopped
1 tablespoon canola or safflower oil
Heat oven to 350°F. In a medium bowl, combine ground pretzels, melted butter, and a pinch of salt. Press mixture into the bottom of a 9-inch pie pan and bake 8 minutes. Refrigerate 45 minutes.
Heat peanut butter in a small skillet or microwave until warm and spreadable. Carefully smooth warmed peanut butter evenly over bottom of pretzel crust. Refrigerate pie 30 minutes to set.
Meanwhile, warm caramel sauce in a medium saucepan and allow to cool a few minutes. Remove pie from refrigerator, then sprinkle chopped Snickers over peanut butter layer and drizzle caramel sauce over top. Refrigerate pie an additional 10 minutes to set.
Heat chocolate in microwave in 20-second increments until almost completely melted, about 1 minute. Stir in oil until combined. Drizzle chocolate over caramel layer. Refrigerate pie until chocolate is firm, about 1 hour. Before serving, remove pie from refrigerator and bring to room temperature.
Recipe developed by Nealey Dozier for Redbook magazine
Photo credit: Andrew Purcell