Just when I felt completely stuffed from all of that holiday food and couldn’t eat another bite, it’s that yummy time again – pie time! The theme for the “You Want Pie With That?” group for January was “Resolution Breakers” selected by November’s winners Nic of Bakeologie and Carrie of Cooking With Carrie.
Did you know that 3 of the world’s greatest inventions of all time came out of the 1840’s? – the telephone, the ice cream maker, and the candy bar. You may disagree, but I can’t even imagine a life without these three luxuries!The first candy bar was invented in 1847 by Joseph Fry (an angel on Earth!). Sadly, this man didn’t live to see the creation of the world’s best selling chocolate bar of all time 83 years later– SNICKERS! I don’t think I’m alone when I say that this is the one food that has the potential to break the most unbelievable willpower!
Snicker’s Pie was an obvious choice for me this month – chocolate, caramel, fudge, cheesecake filling, are all a few of my favorite indulgences. The recipe is an adaptation of several recipes out there. I made a standard chocolate cookie crust. Then added a fudge layer topped with bite sized pieces of Snickers, followed by a layer of cheesecake (From Bon Appetit). The final touches were Dorie Greenspan’s caramel recipe (Yum!), hot fudge sauce and chopped nuts. The best part of this pie is when you bite into a Snickers hidden between creamy cheesecake and amazing fudge. When they say, “Snickers Satifies!” they really mean it! This tasted even better the next day when I had it for breakfast!
When I make this the next time, the only thing I will change is to make the fudge layer a little thinner than what the batter makes so that it doesn’t compete with the cheesecake. If you don’t consider yourself a chocoholic, you might want to make a graham cracker crust instead. I’ll stick with the chocolate!
16 Oreo cookies, broken into rough pieces
4 TBS unsalted butter melted and cooled
Preheat oven to 350 degrees. Process cookies in a food processor until coarsely ground, then continue to process until fine, even crumbs. Sprinkle the butter over the crumbs and pulse to incorporate. Bake approximately 5 minutes. Cool on rack. Maintain oven temperature.
6 TBS flour
1/2 tsp baking powder
1/8 tsp salt
1/2 c unsalted butter (cut in pieces)
4 oz semisweet choc. chopped
1 oz unsweetened choc. chopped
1/2 cup sugar
1 lg egg
1 lg egg yolk
1 tps vanilla extract
Sift flour, baking powder and salt into medium bowl. Combine butter and
chocolates in a double boiler and stir until melted and smooth. (i cheated and did it in the microwave.) Cool slightly. Using and electric mixer beat sugar, egg and egg yolk in a medium bowl until slightly thickened. Add vanilla and cooled chocolate
mixture and mix until well blended. Add dry ingredients and mix until just
combined. Pour into crust and bake until almost set ( about 17 min.) Cool
on rack for 10 min.
Cut up about 8 1/2 oz Snicker’s bars and place on fudge layer. (Don’t skimp on these. I added extra.)
CREAM CHEESE LAYER
10 oz cream cheese, room temp.
1/3 c sugar
1 lg egg
1 tsp vanilla extract
With an electric mixer, combime cheese and sugar, add egg and vanilla and
beat until smooth. Spread mixture over Snicker’s and bake for about 15
min. or until set. Cool on rack. Refrigerate and serve cold. Drizzle caramel sauce (see recipe below) and chocolate sauce (I cheated and used store bought) on top and sprinkle chopped peanuts before serving.
recipe from Baking: From My Home To Yours, by Dorie Greenspan
2 cups sugar
1/2 cup water
1-1/2 tbsp light corn syrup
2/3 cup heavy cream
2 tbsp unsalted butter, at room temperature
Put the sugar, water and corn syrup in a medium heavy bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat. Heat, without stirring, until the caramel turns deep amber, 5-10 minutes. Lower the heat a bit and, standing back from the saucepan add the cream and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps.