Snicker Pie
- 6 ounces milk chocolate
candy bars, chopped
3 ounces soft caramel candies, chopped
1/2 cup granulated sugar
4 (3-ounce) package cream cheese, softened
2 large eggs (see note)
1/3 cup creamy peanut butter
1/3 cup sour cream
3/4 cup peanuts
1/2 cup milk or semisweet chocolate chips, melted
1 (9-inch) baked pie shell
- Sprinkle chopped chocolate
candy bar and chopped caramel candies in baked pie shell.
- Combine sugar, softened
cream cheese, eggs, creamy peanut butter, and sour cream; mix
well. Spread the mixture over the candy and sprinkle with 3/4
cup peanuts. Drizzle melted chocolate chips on top. Chill before
serving.
Makes 8 servings.
NOTE: For salmonella-safe
egg yolks or whole eggs
You will need: a small,
heavy saucepan
a heatproof, 2-cup glass measuring cup
a large stainless steel mixing bowl
a wooden or plastic stirring spoon
a quick-read kitchen thermometer
Perform the following steps
and set aside:
· Place eggs or yolks in saucepan. Add liquid from recipe
(2 tablespoons of liquid per yolk). Stir gently just to combine.
· Fill measuring cup 2/3 full with boiling-hot water.
· Prepare the bowl by half-filling it with ice water.
Heat eggs or yolks over
very low heat, stirring constantly, until the mixture reaches
160°F. Between each use, rinse off thermometer in the hot
water. When desired temperature is reached, place saucepan in
bowl of ice water to stop heating process. When cool, proceed
with recipe.
Or, you can substitute
egg substitute found in the dairy sections of your grocery store.
