Snickers Pie



What if you could retrieve the incredible snickers flavors to create a fantastic dessert? It’s exactly what the snickers pie is. Not only does it taste insanely delicious, but I decided to turn it into an elegant dessert.

snickers pie on a cake board

This Snickers Pie will blow your mind. These decadent mini sweet tarts combine the best Snickers flavor: peanut butter, caramel, peanuts, and milk chocolate. Don’t worry if you don’t have oval tart rings, you can prepare this individual dessert with a regular round-shaped tart ring.

snickers pie on a cake board

This recipe looks a bit challenging, but each layer is not so difficult. ASSEMBLY is the key to creating this showstopper dessert. Follow the process, and you will master the snickers pie easily.

Note about some ingredients 

Peanuts: choose unsalted, roasted peanuts

Peanut Butter Cream made with:

  • Peanut butter: choose a peanut butter with 100% peanuts for best flavor and avoid the ones with added sugar.
  • Mascarpone cheese: full fat don’t go for a light version. The fat helps in this recipe for the texture.
  • Powdered sugar – sifted

Sweet pastry: Visit the sweet pastry recipe to access an entire and detailed blog post to succeed.

Caramel: Visit the salted caramel sauce recipe. You won’t use an entire jar, barely less than half of a jar. You can use a store-bought version if you wish. Make sure to use a caramel spread with a thick and creamy texture (like Bonne Maman) and not a caramel sauce (too runny).

How to make a Snicker Pie?

I used oval tart rings to remain the snickers candy bar but feel free to use any shape you have. The recipe is for 5 tartlets, oval tart ring size: 13cm x 4.5cm (5 x 1.8 in)

The Snicker Pie is based on 4 layers:

Here is the process that I recommend to prepare the Snickers Pie:

  • Start with the caramel sauce, which can be prepared a few days in advance.
  • Then, prepare the sweet pastry shell – need to chill for 2 hours at least or best overnight.
  • The chocolate ganache needs 2 hours to set. You can also leave it in the fridge overnight.
  • Finally, prepare the peanut butter cream when ready to assemble. It’s an easy process, ready in no time.
  • Assemble the tartlets the day you plan to serve them. Note: Proceed when the tart shells are cooked and completely cooled.

Full instructions at the end of this post.

snicker pie close view


  • Make sure to read the blog post about the sweet pastry recipe and the salted caramel sauce recipe. Both are very detailed and full of tips.
  • Ensure the tart shells are completely cooled before assembling.
  • When heating the chocolate and heavy cream to make the ganache, use a spatula, not a whisk as we don’t want to incorporate air.
  • If the ganache is too firm, place it in a microwave in a 5-10-second burst until you reach the right consistency. It should be soft enough to pipe but not too soft to hold the shape.
  • When ready to prepare the peanut butter cream, ensure the peanut butter and mascarpone are soft enough to be mixed.


Can we freeze the Snickers Pie?

I’ve never tried, but I won’t recommend freezing the snickers pie.

Can we make it ahead of time?

  • Yes, you can prepare the caramel sauce a few days in advance.
  • The dough for the tart shells can be prepared in advance or even frozen; full detail on the sweet pastry recipe. 
  • The chocolate ganache can be prepared a day in advance.

How to store these tartlets?

Any leftovers: in an airtight container or under a cake dome, in the fridge for up to 2 days.

Can we use a different chocolate?

I tried the ganache with semi-sweet chocolate with 50% cocoa content, and the chocolate tends to overpower the flavor. I suggest keeping milk chocolate for the ganache.

snicker pie cut in half with view on caramel drizzling

Try these recipes, next:

If you tried this Snickers Pie or any recipe on the blog, let me know how you liked it by leaving a comment below.

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Snickers Pie

  • Prep time: 50 minutes
  • Cook time: 30 minutes
  • Total time: 3 hours
  • Serves: 5

The Snickers Pie will blow your mind and combine the best Snickers flavor: peanut butter, caramel, peanuts, and milk chocolate.


Sweet Pastry

  • 115 g (1 stick) unsalted butter, softened
  • 75 g (3/4 cup) powdered sugar
  • 25 g (1/4 cup) ground almond
  • 1 pinch salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 250 g (2 cups) all-purpose flour
  • 1 egg wash (a egg yolk + 1 tbsp heavy cream)


  • 100 g (1/2 cup) caster sugar
  • 80 g (4 tbsp) glucose syrup
  • 60 g (1/2 stick) unsalted butter, diced
  • 240 ml (1 cup) heavy cream, 36% milk fat
  • 1 teaspoon vanilla extract
  • 1/4 to 1/2 teaspoon sea salt

Chocolate Ganache

  • 125 g (4.4oz) milk chocolate, finely chopped, 35% cocoa content
  • 95 ml (1/3 cup + 1 tbsp) heavy cream, 30% milk fat
  • 25 g (2 tbsp) unsalted butter, diced

Peanut Butter Cream

  • 75 g (1/3 cup) mascarpone cheese, softened
  • 75 g (1/3 cup) peanut butter
  • 35 g (1/3 cup) powdered sugar, sifted


  • 30 g (2.5 tbsp) roasted, unsalted peanuts


Sweet Pastry

  • 1)

    The recipe is for 5 tartlets, oval tart ring size: 13cm x 4.5cm (5 x 1.8 in)

    Prepare the sweet pastry. For best results, prepare the dough the day before, line the dough in the tartlet rings, cover with plastic wrap and let rest overnight.

  • 2)

    Then, bake the tart shell the following day: blind baking and seal with egg wash. Oven to 170C (340F), fan on, bake for 12 min, seal with an egg wash and bake again for 2 min. Adjust baking time according to the size of your tartlet rings.

Caramel Spread

  • 1)

    Prepare the salted caramel sauce recipe. You will need about 1/2 jar for this recipe. Use any leftovers for another recipe or spread on yogurt, crepes…. Or feel free to cut the ingredients in half.

Chocolate Ganache

  • 1)

    In a saucepan, prepare a double boiler with a bit of water to simmer

  • 2)

    Place the chocolate and half of the heavy cream in a bowl. Heat over the simmering water. Make sure the water does not touch the bottom of the bowl. With a flexible spatula, constantly stir until the chocolate is fully melted and smooth.

  • 3)

    Add the butter and stir until completely melted.

  • 4)

    Remove from the heat and add the remaining heavy cream. Stir until fully incorporated.

  • 5)

    Transfer to a bowl. Cover with plastic wrap, and place in the fridge for 1 to 2 hours until the ganache is set. It should be firm enough to hold the shape but smooth enough to pipe.

    Note: If the ganache is too firm, place it in a microwave in a 5-10-second burst until you reach the right consistency.

Peanut Butter Cream

  • 1)

    Add the mascarpone cheese, peanut butter, and sifted powdered sugar to a mixing bowl.

    Note: make sure the mascarpone cheese and the peanut butter are soft; it will be easier to mix. 

  • 2)

    With a hand mixer, on low speed, mix until all the ingredients blend together and the cream is smooth.


  • 1)

    Note: scroll back to check the video to see how to assemble the tartlets.

    Proceed when the tart shells are cooked and fully cooled.

  • 2)

    Place the peanut butter cream in a piping bag, and cut the end of the bag. Spread a generous layer of peanut butter cream on the tart shell.

  • 3)

    Top with roasted peanuts.

  • 4)

    Then, fill a piping bag with the caramel sauce, and spread it over the peanuts.

  • 5)

    To finish, place the chocolate ganache in a piping bag fitted with a closed star tip and decorate the snickers pie


– Baking spoons, US/UK standard size : teaspoon 5ml / tablespoon: 15ml / cup: 240ml
– Storage: Any leftovers: in an airtight container or under a cake dome, in the fridge for up to 2 days.
– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful

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