Sunday Sweets: Snickers Pie

So this just happened.

 I'm pretty sure I'll never look at Snickers bars the same way again. This Snickers pie is like a sweet, gooey chocolate and peanut layered lasagne. It's just that good. The richness of the chocolate mixed with the creaminess of the cream cheese and the texture of the Snickers peanuts. Whew. Get some water and take a seat.

Snickers Pie

Pie Base 
250 grams scotch fingers
90 grams butter

Fudge-Snickers Layer
115 grams butter
115 grams milk chocolate
5 tablespoons plain flour
1 tablespoon cocoa powder
1/2 teaspoon baking powder
1/2 cup caster sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
220 grams Snickers bars, diced

Cream Layer
250 grams cream cheese
1/3 cup caster sugar
1 egg
1 egg white
1 teaspoon vanilla extract

Preheat the oven to 180 degrees Celsius and prepare a pie dish.  Process the scotch finger biscuits in a blender until fine. Transfer to a mixing bowl. Melt the butter in the microwave and add to the biscuit crumbs. Mix to combine then press the crumbs into a spring-form dish.

For the fudge layer, melt the butter and chocolate in a heat proof mixing bowl over boiling water. While chocolate is melting (keep an eye on it!) use an electric mixer to beat the sugar, eggs and egg yolk and vanilla in a large mixing bowl. Add the melted chocolate and mix to combine. Sift the flour, cocoa powder, baking powder on top of the chocolate and fold together.

Bake for around 15 minutes, the batter should still be moist in the centre. Let this base cool then arrange  the diced pieces of Snickers bar over the top of this chocolate layer.

For the cream layer, beat together the cream cheese and sugar until smooth. Add the egg and the egg white and vanilla and beat until well combined.  Carefully spread this mixture over the top of the Snickers bars and fudge layer. Bake the pie for 15 minutes or until cream cheese is just set. Allow to cool in the fridge.