Ingredients
14ozchocolate sandwich cookies
8tbspunsalted butter
8ozcream cheese,softened
1½cupsheavy whipping cream
1cuppowdered sugar
1cupNutella,or similar spread
½cuppeanuts,salted, chopped
½cupmini chocolate chips
1cupheavy whipping cream
½cuppowdered sugar
½cuppeanuts
¼cupsalted caramel
⅔cupSnickers,or similar candy bar, chopped
Preparation
Grease the bottom and edges of a 9-inch springform pan.
Grind the cookies into crumbs using a food processor or blender.
Melt the butter in the microwave, then stir them into the crumbs until moist.
Press the crumb mix into the bottom and about 1½ inches up the sides of the prepared pan. Set aside in the refrigerator.
Beat the cream cheese at low speed for 30 seconds with a whisk attachment. Increase the speed to medium, then slowly add the heavy cream.
Once added, increase the speed to high until the mixture becomes bubbly.Add the powdered sugar and beat until soft peaks form.
Add the Nutella, then beat on medium for about 30 seconds until soft peaks form. Fold in the chopped peanuts and chocolate chips.
Spread the filling onto the prepared crust. Cover and refrigerate for 4 to 6 hours.
Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
Pour the heavy cream into the chilled bowl, then beat on medium-high until bubbly. Add the powdered sugar, then 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 all but 2 tablespoons of the salted caramel.
Pipe the whipped cream along the edge, creating 10 peaks of whipped cream.
Chop the Snickers bar into small pieces, placing a small piece on each whipped cream peak, and then pile the remaining Snickers in the middle of the pie.
Drizzle with the remaining salted caramel, serve, and enjoy!
