• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Helen
    • About Helen
    • Contact
    • Press
  • Virtual Baking Classes
  • My Books
    • Baking as a Business
    • The New Pastry Cook
  • Recipe List
  • Baking Information
    • Baking Information Index
  • Follow Helen
  • Subscribe

Pastries Like a Pro logo

menu icon
go to homepage
  • Recipes
  • Baking Classes
  • About Helen
  • Father's Day
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Classes
    • About Helen
    • Father's Day
    • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×
    Home > Pies

    Published: Jun 19, 2014 · Modified: May 13, 2023 by Helen S Fletcher · This post may contain affiliate links · 4 Comments

    No Bake Snickers Pie

    Jump to Recipe Print Recipe

    What could be better than this No Bake Snickers Pie in a chocolate graham cracker crust filled with caramel, a peanut butter mousse loaded with snickers pieces and topped with a whipped ganache.

    To make this easy, it can be made in stages or the entire pie can be made and frozen.

    When I was making this Snickers Pie for photography I totally forgot to put the caramel in.  So much for not making mistakes!  If this happens to you and I hope it doesn't, just scoop out the filling and add the caramel layer as I did below.  No one will know if you don't tell them!  

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    Another great no bake recipe is the No Bake Mini Chocolate Caramel Tarts.

    Jump to:
    • Why You'll Love This Recipe
    • Recipe Ingredients
    • Caramel
    • Step by Step Instructions
    • Chocolate Crust
    • Finishing
    • Recipe FAQ's
    • Storage
    • Expert Tips
    • No Bake Snickers Caramel Pie

    Why You'll Love This Recipe

    • It is a really easy recipe to make.
    • The caramel and ganache need to be made at least the day ahead or they can be made a week ahead.
    • The crust can be pressed in ahead also.
    • The ingredients are readily available.
    • The pie itself needs to be made at least a day ahead and refrigerated or it can be made ahead and frozen in its entirety.

    Recipe Ingredients

    Whipped Ganache

    Semisweet chocolate and heavy cream for whipped ganache

    LEFT TO RIGHT: Semisweet Chocolate, heavy cream

    Caramel

    Caramel ingrdients are water, sugar, heavy cream, butter, vanilla, corn syrup.

    BACK ROW: Water, granulated sugar, heavy cream

    FRONT ROW: Unsalted butter, vanilla, corn syrup

    Chocolate Crumb Crust

    Ingredients for the chocolate crumb crust are graham cracker crumbs, buttter, powdered sugar and cocoa

    CLOCKWISE: Butter, graham cracker crumbs, cocoa and powdered sugar.

    Peanut Butter Mousse

    Ingredients for the peanut butter mousse are cream cheese, peanut butter, heavy cream, butter, powdered sugar, vanilla and snickers bars.

    BACK ROW: Cream cheese, peanut butter, heavy cream

    MIDDLE ROW: Butter, powdered sugar, vanilla

    FRONT ROW: Fun size Snickers

    Step by Step Instructions

    Caramel

    Make as called for on the Caramel - A Building Block of Pastry post.  This may be made a week ahead and stored in the refrigerator.

    Whipped Ganache

    This was used in the fantastic Raspberries and Cream Cake. Step by step photos can be seen there. This may be made a week ahead and stored in the refrigerator.

    Preparing the Snickers

    Fun size Snickers in a package, out of the package and cut into four pieces.

    Step 1. If using fun size Snickers, cut the into 4 pieces each. If using regular size, cut them legnthwise in half and then into 8 pieces each.

    Cut snickers in a parchment lined tray to go into the freezer.

    Step 2. Place the Snickers in a parchment lined pan and freeze them until hard.

    Cut Snickers are placed in the bowl of a processor

    Step 3. Place the frozen, cut Snickers in the bowl of a food processor.

    The Snickers have been processed to various size pieces.

    Step 4. Pulse until coarsely cut with varying size pieces. Return to freezer until needed.

    Chocolate Crust

    The powdered sugar and cocoa are in a bowl .

    Step 1. Place the powdered sugar and cocoa and graham crackers in a medium size bowl.

    The powdered sugar, cocoa and graham crackers have been whisked together in the bowl.

    Step 2. Whisk the ingredients together.

    Add the melted butter to the crumb mixture.

    Step 3. Melt the butter and add it to the crumbs.

    mixing the crumbs and butter together with a fork.

    Step 4. Incorporate the butter into the crumbs. I find this easiest to do with a fork, preferably a large fork like a meat serving fork.

    Crumbs for the side of the pan in the bottom of the pan.

    Step 5. Spray a 10" pan with a removable bottom with a non-stick baking release. Pour ⅔ of the crumbs into the pan.

    The crumbs are evenly distributed around the sides of the pan.

    Step 6. Distribute the crumbs evenly along the sides of the pan.

    The crumbs are pressed firmly against the sides of the pan.

    Step 7. Press the crumbs firmly against the sides of the pan and even the top by pressing it down with the palm of your hand.

    The remaining ⅓ of the crumbs are pressed into the bottom of the pan.

    Step 8. Press the remaining ⅓ of the crumbs firmly into the bottom of the pan.

    Peanut Butter Mousse Filling

    Fun size Snickers bars in package, out of package and cut into pieces.

    Step 1. The Snickers are cut into pieces to make it easier to process them.

    The cut Snickers are placed on a parchment lined tray to be placed in the freezer.

    Step 2. Place the pieces on a parchment lined tray and freeze until hard.

    The frozen  cut up snickers are in the bowl of a processor.

    Step 3. The frozen, cut up Snickers are placed in the bowl of a food processor.

    The Snickers are processed into varying size pieces.

    Step 4. Process the Snickers by running the processor to cut into larger pieces and then pulse to reduce further. Be careful not to reduce too much. You want varying size pieces of candy. Spread out on a tray and return to the freezer.

    The heavy cream has been whipped to stiff peaks for the peanut butter mousse.

    Step 5. Whip the heavy cream to stiff peaks. Remove it from the bowl.

    The butter, peanut butter, cream cheese and powdered sugar are placed in the bowl of a mixer.

    Step 6. Without washing the bowl, add the softened butter, cream cheese, peanut butter and powdered sugar.

    The peanut butter mousse ingredients have been whipped until light in texture and color.

    Step 7. Beat until light in texture and color.

    Pouring the snickers pieces into the mousse mixture in the mixer.

    Step 8. Pour the Snickers pieces into the mixing bowl with the mousse.

    The paddle is mixing the snickers into the mousse.

    Step 9. Add the Snickers pieces into the mousse, mixing until combined.

    Folding the whipped cream into the snickers mousse.

    Step 10. Fold the cream into the snickers mousse.

    Finishing

    The caramel is spread over the bottom of the tart.

    Step 1. If the caramel is too firm, microwave it briefly to a spreadable consistency. Spread it evenly over the bottom of the pie. As you can see, here was my mistake when I added the mousse before the caramel. Don't do that!

    The mousse has been spread over the caramel.

    Step 2. Spread the mousse over the caramel. Chill the pie to firm the mousse.

    The pie is being release with an offset spatula being inserted into each of the flutes.

    Step 3. Using an offset spatula with a pointed end, insert it into each flute.

    The sides of the pan will slide down when placed on a can.

    Step 4. Place the pie on a wide can and slide the sides down. Place a flat metal spatula between the bottom of the pie and the metal bottom of the pan. Slide it under the crust to release it.

    The cold ganache is placed in the bowl of a mixer.

    Step 5. When ready to finish the pie, pour the cold ganache into the bowl of a mixer fitted with the paddle attachment.

    The ganache is whipped to a piping consistency.

    Step 6. Whip the ganache to a piping consistency. However, be careful not to over whip or it can granulate and cannot be recovered.

    Piping the edge of the pie with an large, open star piping tip.

    Step 7. Using a large open star piping tip, pipe around the edge of the pie.

    The outer edge of the ie is piped.

    Step 8. Pipe the entire outer edge.

    The ganache is being piped to cover the pie.

    Step 9. Continue piping in toward the center.

    The top of the pie is completely piped with ganache

    Step 10. Finish piping to completely cover the top.

    Recipe FAQ's

    Can the candy be omitted or changed

    Certainly. It then becomes a Peanut Butter Caramel Pie. Or change the bar to any other candy you like.

    Did Snickers have another name?

    It did. It was called the Marathon. The name was changed about 33 years ago.W

    Can I use natural or homemade peanut butter

    It's not a good idea. The consistency is different and would beat up differently. Stick to the commercial brands such as Jif, Pam or Skippy. Cream or crunchy is fine.

    Storage

    The pie can be made and frozen, then wrapped well and kept for a month in the freezer. Thaw in the refrigerator.

    It can also be made several days ahead and refrigerated.

    To speed it along, the ganache and caramel can be made a week or 10 days ahead and refrigerated. Warm the caramel in a double boiler or briefly in a microwave to a spreadable consistency.

    Expert Tips

    • The Snickers have to be frozen in order to process them into varying sizes for the mousse filling. Freezing is the only way to make them.
    • It is important to use commercial peanut butter for the mousse to obtain the smoothness and consistency.
    • The caramel recipe makes 2 cups. If you don't want to use all of it, the leftover makes a great topping for ice cream or cake. Just thin it with a bit of cream or even water.
    • It is important when whipping the ganache to just take it to the point it can be piped or spread over the mousse filling. If it is over whipped, it can become granular and unusable.
    An overhead view of a slice of Snickers Pie on a plate.
    • Double Banana Cream Pie with plates and cups and saucers.
      Double Banana Caramel Cream Pie
    • Cinnamon Bun Apple Pie slice on a plate with the pie plate in the background.
      Cinnamon Bun Apple Pie
    • Sky High Salted Caramel Chocolate Pie
      Sky High Salted Caramel Chocolate Pie
    • A meringue topped coconut cream pie in a glass pie pan with plates and forks beside it.
      Coconut Cream Pie with a Difference

    If you love this No Bake Snickers Caramel Pie or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went in the 📝 comments below. I love hearing from you!

    A slice of No Bake Snickers Caramel Pie with the cut pie in the background.

    No Bake Snickers Caramel Pie

    Helen S Fletcher
    This No Bake Snickers Caramel Pie starts with a chocolate graham cracker crust filled with home made caramel, a peanut butter mousse loaded with snickers pieces and is topped with a whipped ganache.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 1 hour hr 30 minutes mins
    Chilling 4 hours hrs
    Total Time 5 hours hrs 30 minutes mins
    Course Pie
    Cuisine American
    Servings 14 servings
    Calories 730 kcal

    Equipment

    • 1 9 to 10" deep dish pie or tart pan

    Ingredients

    Caramel

    • 1 cup water
    • ½ cup clear corn syrup
    • 1 ¼ cup granulated sugar (250 grams or 8 ¾ ounces)
    • ¼ cup unsalted butter (56 grams, ½ 2 ounces, ½ stick)
    • 1 cup heavy cream
    • 2 teaspoons vanilla

    Whipped Ganache

    • 1 ½ cups heavy cream
    • 6 ounces semisweet chocolate (170 grams)

    Chocolate Graham Cracker Crust

    • 1 ⅔ cups graham crackers or crumbs (210 grams or 7 ounces)
    • ⅓ cup cocoa, Dutch or regular (45 grams or 1 ½ ouces)
    • ½ cup powdered sugar (65 grams or about 2 ounces)
    • 10 tablespoons unsalted butter , melted (140 grams or 5 ounces)

    Peanut Butter Mousse Filling

    • 8 ounces Snickers (225 grams or 8 ounces))
    • 1 cup heavy cream
    • ¾ cup smooth peanut butter (225 grams or 8 ounces)
    • 8 ounces cream cheese (225 grams or 8 ounces))
    • 4 tablespoons unsalted butter, softened (58 grams or 2 ounces)
    • ⅔ cup powdered sugar (85 grams or 3 ounces)
    • 1 teaspoon vanilla

    Instructions
     

    Preparing the Snickers

    • If using fun size Snickers, cut them across into 4 peices. Place them on in a parchment lined pan and freeze them in a single layer,
    • When frozen, place them in the bowl of a processor and process them with pulses to make varying size pieces. Keep frozen until needed.

    Caramel

    • Place water, sugar and corn syrup in a 2-quart saucepan.  Stir over heat until the sugar is dissolved completely.  Bring to a boil; wash sides of pan down with a natural bristle pastry brush dipped in cold water, then boil without stirring until the mixture becomes a medium golden color.
    • Off heat, immediately add the butter and stir until it is melted
    • Pour the cream and vanilla in all at once and stir.  If some of the cream lumps up don’t worry.
    • Return to medium high heat and bring to a boil.  Boil to 232 degrees on a candy thermometer
    • Pour into a storage container.  Do not stir at this point.
    • Cool to room temperature. It may be stored at room temperature for several days or refrigerated indefinitely.
    • Yield: 2 cups

    Whipped Ganache

    • Heat the cream until steaming hot but not boiling. Remove from the heat.
    • Submerge the chocolate under the cream and let it sit for several minutes to melt the chocolate.
    • Whisk together. It is easiest to do this by starting in the middle making small circles and moving out toward the edges making ever bigger circles. Do not be too enthusiastic or air bubbles will form.
    • Use immediately or, place film directly on top of the ganache, bring to room temperature and store in the refrigerator for a week or two. Freeze for longer storage. To use, bring it back to room temperature, heat over a double boiler or microwave briefly to bring it to the consistency you want.

    Chocolate Graham Cracker Crust

    • Sift the cocoa and powdered sugar together.
    • Add to the graham cracker crumbs. Whisk to mix.
    • Pour the melted butter over the crumbs and mix with a fork until the crumbs are evenly and completely coated.
    • Spray a deep dish pie or tart pan with a non-stick baking release. Press ⅔ of the crumbs firmly and evenly into the sides of the pan.
    • Press the remaining crumbs into the bottom of the pan.
    • Warm the caramel to spreading consistency if necessary and spread it on the bottom of the crust. Set aside.

    Peanut Butter Mousse Filling

    • Beat the cream until stiff. Set aside or hold in the refrigerator.
    • Without cleaning the bowl, add the peanut butter, cream cheese butter, powdered sugar and vanilla. Beat until smooth on medium. Raise the speed dto high and beat until light in color and increased in volume.
    • Add the snicker pieces and beat to incorporate.
    • Fold the cream in and pour into the crust, spreading it evenly. It should be firm enough to finish with the ganache, but if it isn't, refrigerate until it firms up.

    Releasing the Pie

    • If using a tart pan with fluted edges, insert a small, flexible, pointed spatula into each flute.
    • Place the pan on a 28 ounce can and slide the side down.
    • Insert a metal spatula between the bottom crust and the bottom of the pan. Go around the bottom with the pressure on the metal bottom. Transfer to a cake board or serving plate.

    Finishing

    • Place the cold ganache in a clean mixing bowl. Beat on medium until lightened in color and thick enough to pipe. Do no over beat or it can granulate and become unusable.
    • Fit a piping bag with a #8 open star tip. Place half of the ganache in the bag and pipe stars around the outer edge of the pie. Continue piping in towards the center until the top is complete.
    • Refrigerate for 4 hours or more to set up. Ideally, refrigerate overnight.

    Notes

    • The Snickers have to be frozen in order to process them into varying sizes for the mousse filling. Freezing is the only way to make them.
    • It is important to use commercial peanut butter for the mousse to obtain the smoothness and consistency.
    • The caramel recipe makes 2 cups. If you don't want to use all of it, the leftover makes a great topping for ice cream or cake. Just thin it with a bit of cream or even water.
    • It is important when whipping the ganache to just take it to the point it can be piped or spread over the mousse filling. If it is over whipped, it can become granular and unusable.
    • The caramel and ganache can be made up to 10 days ahead.
    • The pie itself needs to be made at least a day ahead and refrigerated or it can be made ahead and frozen in its entirety.  Freeze the pie unwrapped, wrap it and store it in the freezer up to a month.
    •  

    Nutrition

    Serving: 14servingsCalories: 730kcalCarbohydrates: 65gProtein: 6gFat: 52gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 125mgSodium: 210mgPotassium: 254mgFiber: 2gSugar: 54gVitamin A: 1576IUVitamin C: 0.4mgCalcium: 95mgIron: 2mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!

    Print Friendly, PDF & Email

    More Pies

    • A slice of Bailey's Pie for Pi Day with its dark bottom layer, light mousse layer and whipped cream edging sits on a white plate with the ie in the background and a cup next to the plate.
      Bailey's Pi Day Pie
    • A slice of the pumpkin tart finished with a lattice design and whipped cream sits on a white plate with an orange and green gourd behind it as well as the pumpkin tart itself
      (Almost) No Bake Pumpkin Tart
    • A slice of No Bake Strawberry Pie finished with whipped cream, sits on a white plate with a yellow gingham background.
      (Almost) No Bake Strawberry Pie
    • A slice of Banoffee Pie with coffee whipped cream sits on a white plate.
      Amazing Banoffee Pie Recipe

    Reader Interactions

    Comments

    1. hfletcher says

      June 19, 2014 at 10:32 am

      Thanks Lindy: Ganache is simple - just don't overheat it. You just want to be able to pipe it, like stiff whipped cream. As to caramel, you have to use a thermometer to get the temperature right. Other than that, it's really easy. Good luck and let me know how it goes.

      Reply
    2. [email protected] says

      June 19, 2014 at 9:02 am

      Helen, this recipe truly IS a super-treat. Perfect for hot summer days when the thought of turning on the oven isn't so appealing.

      Reply
      • hfletcher says

        June 19, 2014 at 10:29 am

        You must be from a warm summer area as am I. Thanks for tuning in Mary.

        Reply
      • hfletcher says

        June 19, 2014 at 10:30 am

        Thanks Mary - you must be from a hot weather summer area as am I.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Helen! Being a self-taught baker and owning a bakery for over 25 years, I found many ways to make baking more successful and less intimidating. Even busy people can bake as in many cases, recipes can be done over days. The goal is to make your baking life easier, more enjoyable, with great outcomes on a consistent basis.

    More about me →

    Subscribe to receive our free ebook

    SUBSCRIBE

    Celebrating Mothers Day

    • A slice of the Apple Cinnamon Coffee Cake sits on a yellow and blue rimmed plate with a multi-colored napkin and mug in the background.
      Apple Cinnamon Coffee Cake
    • Crustless Quiche
      Low Fat Fantastic Crustless Quiche
    • Four finishes on the Carrot Cake Dougnuts are plain, pecan topped, sugared and filled with cream cheese.
      Carrot Cake Baked Doughnuts
    • A cut open Double Chocolate Truffled Muffin sits on a plate with a teacup next to it and more muffins in the background.
      Double Chocolate Truffled Muffins
    • Slices of Banana Bread in a circle with strawberries in the middle on a blue and white plate.
      Best Two Step Banana Nut Bread
    • Slices of the Strawberry Cake sit on a marble plate with fresh strawberries.
      Strawberry Cake - A Little Slice of Heaven

    Popular Recipes

    • This Mini Pineapple Upside Down Cake features a pineapple slice with a cherry in the middle on top of a yellow cake sitting on a blue and white plate.
      Mini Pineapple Upside Down Cakes
    • A plate of Cuccidati, fig and nut filled Italian Cookies sprinkled with multi-colored nonpariels.
      Cuccidati - Italy's Finest Cookie
    • This picture shows a slice of the coffee cake on a white, lace edged plate on a marble counter.
      Apricot Crumb Coffee Cake
    • Langue de Chat cookies in a bowl.
      Langue de Chat
    • Angel food Cake
      Perfectly Easy Angel Food Cake
    • Large nut pieces for Chopping Nuts
      Chopping Nuts - A Quicker Way

    Available Now

    Available on Amazon, Barnes & Noble, Apple Books, as well as other sites and in book stores.
    AUTOGRAPHED COPIES ARE AVAILABLE
    Click here to purchase an autographed copy.

    Footer

    ↑ back to top

    About

    • About Helen
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Press
    • FAQ
    • Facebook
    • Twitter
    • Pinterest
    • Flickr
    • Instagram

    COPYRIGHT © 2025 PASTRIES LIKE A PRO

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required