Snicker’s Bar Pie

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

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.

Yield: 2 pies

Prep Time:25 min


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.


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  • Renee wrote:

    Funny story… back in 2010, as a teen who didn’t bake and who hates pie, I decided I wanted to win my church’s pie contest just to surprise everyone. To my young mind it was like an evil scheme to upset the pie contest results. So I googled ‘contest winning pie recipe’ and this was on the first page (still is 7 years later) and the one that sounded good to me since it wasn’t a traditional fruit pie. I won 2nd place. It’s the only thing I’ve won to this day and I’m still a little bit obnoxiously arrogant about it. So thanks!

    • Lori Lange wrote:

      awesome story!~

  • Melanie wrote:

    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 🙂

    • Lori Lange wrote:

      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!

  • diane wrote:

    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

  • diane wrote:

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

    • Lori Lange wrote:

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

  • diane wrote:

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

    • Lori Lange wrote:

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

  • Liz (Little Bitty Bakes) wrote:

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

  • Whitney wrote:

    Drooling. Writing down the recipe asap!

  • oneshotbeyond wrote:

    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. 😉

  • Sallie Sullivan wrote:

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

  • Jen Schall wrote:

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

  • Lana wrote:

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

  • chocolate shavings wrote:

    Wow – that looks amazing!

  • Stacey wrote:

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