Recipe video above. Tastes like a snickers bar, in pie form! A cookie crust with a creamy, soft set peanut butter caramel filling. This is sweet and rich (being that it's caramel) so it should serve 12 people easily, possibly more.
Keyword: Peanut Butter Pie
274g / 9.5 oz Oreo cookies(2 standard packs/rows - Note 1)
60g / 4 tbspbutter, melted
Peanut Butter Caramel:
100g (7 tbsp)unsalted butter
1/2 cup (110g)(packed) brown sugar
1can sweetened condensed milk (395g/14oz)
1/4 cup (65ml)cream, any type, full fat (not low fat)
1 cup (280g) peanut butter, smooth(Note 2)
1/3 cup (85ml) heavy/thickened cream(Note 3a)
150g / 5 oz milk chocolate chips(or other of choice, Note 3b)
1/4 cuproughly chopped peanuts
Grease and line the base only of a 23cm / 9" tart tin with a loose base, or pie dish. (Or a springform pan of a similar size).
Preheat oven to 160C / 325F (all oven types).
Blitz biscuits in food processor until they are fine crumbs.
Add butter and blitz until it looks like wet sand (scrape sides/base if needed).
Pour into tin, spread out then then press firmly into base and sides – use something flat like a cup to assist. Transfer to a baking tray for ease of handling.
Melt butter in a large saucepan over medium heat. Add sugar, and stir until sugar is melted. Butter may not incorporate fully. Don't let it bubble away for ages, just until sugar is melted.
Turn stove off.
Working quickly, pour in the condensed milk & cream, whisking as you go. Once incorporated, add peanut butter and salt, and stir until smooth.
Pour into crust and bake for 12 minutes or until the surface has a wrinkly “skin” on it.
Cool for 20 minutes.
Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.
Pour over cooled caramel filling. Leave for 10 minutes to firm up slightly then sprinkle with peanuts.
Refrigerate for 2 hours to allow chocolate to set.
Remove from fridge and bring to room temperature before slicing to serve.
1. Oreos - Use plain Oreos. Size varies in different countries so go by weight. Aus??: You will need 2 full Oreo packets (28 cookies total), each of which are 137g x 2 = 274g. US: You will need 25 Oreo cookies, or 2 rows of the 14.3 oz packs. Other cookies - Use or 250g / 8 oz plain chocolate biscuits + 80g/5 1/2 tbsp butter. I used Arnott's Chocolate Ripples for the pie in the Caramel pour shot in the post. Can also use non chocolate cookies - follow directions in the Salted Caramel Tart recipe.2. Peanut Butter - I use Kraft peanut butter. Any peanut butter you happily spread on your morning toast is fine here, smooth or crunchy. Peanut allergy? Try this Salted Caramel Tart - the non peanut version of this recipe!3a. Cream - or other 30%+ full fat cream, whipping or non whipping.3b. Chocolate - any cooking/baking chocolate is fine here, dark or milk. I use milk chocolate (lighter than dark chocolate) because I like the contrast to the dark brown crust. OR use cream - that's terrific too, just doesn't keep as well.4. Storage - I've kept it for a week and it was still just like it was made fresh. If it's hot where you are, keep it in the fridge but it's best to bring to room temp to serve (the caramel gets harder in the fridge, then soft like softened butter at room temp). Am confident it freezes great too but I haven't tried it.