I adore how easy this pie is to prepare. Most of the work is simple mixing and layering, and then the refrigerator does the rest.
I love the combination of creamy peanut butter and sweet chocolate, balanced by the chewy caramel and crunch from the candy bars. Every bite feels indulgent and satisfying.
It is also a fantastic make-ahead dessert. I can prepare it hours in advance, which makes it perfect for gatherings and special occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups graham cracker crumbs 1/2 cup unsalted butter, melted 1 cup creamy peanut butter 1 cup powdered sugar 1 package (8 oz) cream cheese, softened 1 container (8 oz) whipped topping, thawed 1 cup chocolate syrup 1 cup chopped Snickers bars (about 4–5 bars) 1 cup chopped peanuts, optional
Directions
I start by preheating my oven to 350°F. In a medium bowl, I combine the graham cracker crumbs and melted butter until fully mixed. I press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.
I bake the crust for 8 to 10 minutes, just until lightly golden. Then I remove it from the oven and let it cool completely.
In a large mixing bowl, I beat the softened cream cheese and peanut butter together until smooth. I gradually add the powdered sugar, mixing until fully incorporated.
I gently fold in half of the whipped topping into the peanut butter mixture until everything is light and creamy. I spread this mixture evenly over the cooled crust.
Next, I drizzle half of the chocolate syrup over the peanut butter layer. I sprinkle the chopped Snickers bars evenly on top, followed by chopped peanuts if I am using them.
I spread the remaining whipped topping over the candy layer and drizzle the rest of the chocolate syrup on top for decoration.
I cover the pie with plastic wrap and refrigerate it for at least 4 hours, though I prefer letting it chill overnight for the best texture and flavor.
Before serving, I sometimes garnish with extra chopped Snickers or peanuts, then slice and enjoy.
Servings And Timing
Servings: 8
Prep time: 20 minutes Bake time: 8–10 minutes Chill time: at least 4 hours Total time: about 4 hours 30 minutes
Variations
I sometimes add crushed pretzels to the crust mixture for extra crunch and a sweet-salty twist.
When I want to change the flavor, I substitute the Snickers with other candy bars like peanut butter cups or caramel-filled chocolate bars.
For a deeper chocolate flavor, I mix a little cocoa powder into the peanut butter layer.
If I want a firmer pie, I place it in the freezer for about 30 minutes before slicing.
Storage/Reheating
I store the pie covered in the refrigerator for up to 5 days.
For longer storage, I freeze it tightly wrapped for up to 2 months. I let it thaw slightly in the refrigerator before serving.
Since this is a chilled dessert, I do not reheat it. I serve it straight from the refrigerator for the best texture.
FAQs
Can I make this truly no-bake?
Yes, I can skip baking the crust and simply chill it for about 30 minutes before adding the filling. I find baking gives it a firmer texture, but both methods work.
Can I use homemade whipped cream instead of whipped topping?
Yes, I can substitute freshly whipped cream. I make sure it is whipped to stiff peaks so the pie holds its shape.
How do I get clean slices?
I use a sharp knife dipped in warm water and wipe it clean between each cut.
Can I make this ahead of time?
Yes, I actually prefer making it the day before serving so it has plenty of time to set.
Is this pie very sweet?
It is definitely a sweet dessert. If I want to balance it slightly, I reduce the chocolate syrup or add a pinch of salt to the peanut butter layer.
Conclusion
I love how this Snickers Pie delivers layers of creamy, chocolatey, peanut buttery goodness in every slice. It is simple to prepare, perfect for making ahead, and always a hit at the table. Whenever I need an easy yet impressive dessert, this pie never disappoints.
Discover the Ultimate No-Bake Delight! This creamy peanut butter and chocolate dessert is layered with chopped Snickers bars, whipped topping, and a buttery graham cracker crust for the perfect easy treat.
Author:Emma
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:4 hours 30 minutes
Yield:8 servings
Category:Dessert
Method:No-Bake / Chill
Cuisine:American
Diet:Vegetarian
Ingredients
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
1 cup creamy peanut butter
1 cup powdered sugar
1 (8 oz) package cream cheese, softened
1 (8 oz) container whipped topping, thawed
1 cup chocolate syrup
1 cup chopped Snickers bars (about 4–5 bars)
1 cup chopped peanuts (optional)
Instructions
Prepare the Crust:
Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs and melted butter until fully combined. Press firmly into the bottom and sides of a 9-inch pie pan. Bake for 8–10 minutes until lightly golden. Cool completely.
Make the Filling:
In a large bowl, beat softened cream cheese and peanut butter until smooth. Gradually mix in powdered sugar until fully incorporated.
Fold in half of the whipped topping until light and creamy. Spread evenly over the cooled crust.
Layer the Toppings:
Drizzle half of the chocolate syrup over the peanut butter layer. Sprinkle chopped Snickers bars evenly on top, followed by chopped peanuts if using.
Spread the remaining whipped topping over the candy layer. Drizzle with remaining chocolate syrup for decoration.
Chill:
Cover and refrigerate for at least 4 hours, or overnight for best results, until fully set.
Slice, garnish with extra chopped Snickers or peanuts if desired, and serve.
Notes
For extra crunch, mix crushed pretzels into the crust.
Substitute Snickers with Reese’s or Milky Way for a fun twist.
For a true no-bake version, skip baking the crust and chill it for 30 minutes before filling.
Store covered in the refrigerator for up to 3 days.
