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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Friday, June 3, 2011

Snickers Pie

If you had to guess which celebrity tv star decided to melt down Snickers, combine it with a few things including cool whip and make it into a pie, who would you guess?  I'm hoping everyone out there shouted out Paula Deen.  I have her Lady and Son's Just Desserts cook book and pretty much everything in there will make you gain ten pounds just from reading the ingredients.  This pie is no exception and has really been a fan favorite each time I've made it.  It's perfect for summer since it's frozen and doesn't require any baking.  Please excuse my super fancy aluminum pie dish, I just didn't feel like making a graham cracker crust from scratch.

Snickers Pie
from Paula Deen

4 King Size Snickers (I use about a bag of the fun-size ones, then you have some candy to snack on!)
1/2 c. peanut butter
1 1/2 tbsp. half and half
1(8 oz) container frozen whipped topping, thawed
1 9 inch graham cracker crust

On the top of a double boiler melt the snickers, peanut butter, and half and half until it is fully melted and smooth (as smooth as nougat and peanuts can get).  Remove from the heat and let cool slightly.  Fold in the whipped cream into the snickers mixture.  When fully combined pour into the prepared pie crust.  Freeze for 4-6 hours (I do mine overnight), let thaw slightly before serving.  Drizzle with chocolate syrup or caramel sauce shortly before serving.



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