Snicker’s Bar Pie

This recipe has been featured in a post on The Recipe Girl blog: Prize Winning Pie Recipes.

Yield: 2 pies

Prep Time: 25 min

Snickers Bar Pie

This pie won a blue ribbon in the kid's division at the San Diego County Fair, and it also received a 2nd place prize in a community pie contest.


8 ounces cream cheese, softened
1 1/2 cups powdered sugar
1/2 cup chunky or creamy peanut butter
3 regular-sized Snickers candy bars, chopped
16 ounces Cool Whip, thawed (or about 6 cups of stiffly whipped, sweetened cream)
Two prepared graham cracker pie crusts or chocolate cookie pie crusts
chocolate syrup, caramel syrup, chopped snickers and chopped peanuts for garnish


1. In a large mixing bowl, beat cream cheese sugar and peanut butter until creamy.

2. Stir in chopped candy bars.

3. Gently fold in the whipped cream just until mixed.

4. Divide between the two crusts. Drizzle chocolate and caramel syrup on top and sprinkle with chopped peanuts and additional chopped snickers. Keep in refrigerator until ready to serve.


*For the pie pictured, I made a crust out of Chocolate Teddy Grahams. 2 cups of ground Teddy Grahams, 1 stick of melted butter & 2 Tablespoons sugar, mixed together and pressed into a pie plate. Baked at 350 F. for 7 minutes, and cooled before adding filling.


15 Responses to “Snicker’s Bar Pie”

  1. postedAug 15, 2009 11:03 AM

    So fantastic, my family loved it. Will make it again and again. So easy and I love that the recipe makes two pies.

  2. postedOct 7, 2009 5:22 AM

    Wow – that looks amazing!

  3. postedOct 7, 2009 7:01 AM

    My grandkids would absolutely love this! Not to mention me and hubby, too. Can’t wait to try it.

  4. postedOct 7, 2009 7:02 AM

    Yum! This pie looks fantastic… Your son can make pie for me any day! :)

  5. postedOct 7, 2009 7:45 AM

    That looks so amazing. Can’t wait to try it. I love the fall slideshow by the way. Every single recipe looks delicious.

  6. postedOct 7, 2009 10:22 AM

    It’s beautiful…sounds great tasting. I must make it. I saved the recipe for a later date. I guess I may make it and take one to work and keep one for home. 😉

  7. postedOct 15, 2009 10:05 AM

    Drooling. Writing down the recipe asap!

  8. postedJul 11, 2011 6:49 PM

    Mmm, sounds delicious, and no-bake is a win in my book this week!

  9. postedNov 16, 2011 5:11 PM

    how big are regular size candy bars? i have a bag of snack size that i want to use.

    • November 16th, 2011 @ 5:36 PM

      not sure, but you don’t have to be exact.

  10. postedNov 16, 2011 5:13 PM

    did anyone try freezing the second pie? if so, did it freeze well?

    • November 16th, 2011 @ 5:35 PM

      Yes, you can freeze the 2nd pie. Works well. :)

  11. postedNov 17, 2011 8:47 AM

    thanks, i will make two then. i was going to cut it in half but now i wont. thanks for the speedy response. love your site

  12. postedNov 30, 2012 7:36 PM

    I have a question…I want to make this pie but use whipping cream. 8 cups of whipping cream sounds like a lot compared to 16 oz (2 cups) of cool whip. Is it because of the air in whipping cream? I just don’t want to screw it up. Thank you I hope mine looks somewhat like your pie when I am finished :)

    • December 1st, 2012 @ 6:20 AM

      Hi Melanie, an 16-ounce container of Cool Whip is equivalent to 6 cups whipped cream. I’ve changed the recipe to reflect that. Thanks, and good luck!

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