By Debbie Anderson, Taste of Home
I love chocolate, caramel and hazelnuts so I came up with a recipe that has all three. If you don't have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin.
I love chocolate, caramel and hazelnuts so I came up with a recipe that has all three. If you don't have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin.
Total Time
- Prep: 25 min. + chilling
Makes
- 8 servings
Ingredients
- 1-1/2 cups salted caramel pretzel pieces
- 12 Lorna Doone shortbread cookies
- 1/4 cup sugar
- 6 tablespoons butter, melted
- 5 tablespoons caramel topping, divided
Filling:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup Nutella
- 1 jar (7 ounces) marshmallow creme
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 cup miniature marshmallows
- 1 Snickers candy bar (1.86 ounces), chopped
Directions
- Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling.
- For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust.
- Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.
Test Kitchen tips
- If you're short on time, you can "quick-chill" this pie in the freezer—it will take about one hour.
- The crust is crunchy, sweet and slightly crumbly.
Nutrition Facts
1 piece: 663 calories, 35g fat (19g saturated fat), 60mg cholesterol, 327mg sodium, 74g carbohydrate (57g sugars, 1g fiber), 6g protein.
