This Snickers pie is a dream for anyone who loves contrasting textures: a fudgy brownie base, silky caramel with a generous handful of crunchy peanuts, and a delicate mascarpone cream with chocolate hazelnut spread. It looks impressive, tastes rich, yet stays wonderfully straightforward to make: just three layers and minimal special equipment.
Ingredients
For the base (brownie):
- 4.4 oz | 125 g unsalted butter
- 5.3 oz | 150 g dark chocolate
- 2.6 oz | 75 g dark brown sugar
- 3.2 oz | 90 g granulated sugar
- 0.3 oz | 8 g vanilla sugar
- A pinch of salt (about 0.2 g)
- 2 eggs (size M)
- 3.5 oz | 100 g all-purpose flour
- 0.4 oz | 10 g cocoa powder
For the caramel filling:
- 1.8 oz | 50 g unsalted butter
- 1.8 oz | 50 g brown sugar
- 0.3 oz | 8 g vanilla sugar
- 14.0 oz | 397 g sweetened condensed milk (1 can)
- 5.3 oz | 150 g roasted unsalted peanuts
For the cream:
- 8.8 oz | 250 g mascarpone
- 7.1 oz | 200 g chocolate hazelnut spread
Step-by-step recipe
- Preheat the oven to 340°F | 170°C. Line a 20 x 20 cm pan (or a 20–22 cm ring) with parchment paper and lightly butter the sides.
- Base. In a heatproof bowl, melt the butter and dark chocolate over a bain-marie or in short bursts in the microwave. Stir in both sugars, vanilla sugar and salt. Add the eggs one at a time, whisking quickly until smooth. Sift in the flour and cocoa powder, then gently fold in with a spatula. Pour the batter into the pan, smooth the surface and bake for 20–25 minutes, until the top looks matte and the center is just slightly moist. Cool completely in the pan.
- Caramel. In a heavy-bottomed saucepan, combine the butter, brown sugar and vanilla sugar and melt over medium heat. Pour in the condensed milk and, stirring constantly, cook for 6–10 minutes over medium-low heat until thickened and caramel-colored. Remove from the heat, then fold in the peanuts. Pour the caramel over the cooled brownie and spread evenly. Let cool, then refrigerate for 45–60 minutes until set.
- Cream. Briefly beat the mascarpone and chocolate hazelnut spread together with a spatula or whisk until smooth. Spread the cream over the set caramel and level the surface. If you like, finish with chopped peanuts or chocolate shavings. Chill for another 20–30 minutes.
- To serve. Carefully remove the pie from the pan. For neat slices, use a warm knife and wipe it clean after each cut.
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Tips and variations
- Pan. If you use a springform ring, place foil underneath so the caramel does not leak.
- Caramel doneness. The mixture should thicken noticeably and leave a trail on the spatula; if you have a thermometer, aim for 221–230°F | 105–110°C.
- Nuts. Toast the peanuts in a dry skillet for a deeper flavor. You can also replace part of them with hazelnuts.
- No mixer. The cream comes together easily by hand — all you need is a soft spread and cold mascarpone.
- Storage. Keep the pie in the refrigerator for up to 4–5 days in an airtight container. Let stand at room temperature for 10 minutes before serving.
Nutritional value
| Serving | Calories | Protein | Fat | Carbs |
|---|---|---|---|---|
| 1 slice (of 12) | ≈ 600 kcal | ≈ 8 g | ≈ 40 g | ≈ 55 g |
Frequently asked questions
What can I use instead of mascarpone in the cream?
Cream cheese at room temperature works well. For a softer texture, mix 150 g cream cheese with 100 ml whipped cream, then fold in the nut spread.
Can I make the caramel without brown sugar?
Yes, replace it with the same amount of granulated sugar. The flavor will be a little milder and less toffee-like, but the texture will stay the same.
The base seems too moist — is that normal?
Yes, the brownie should stay slightly moist in the center. It will set as it cools and once chilled with the caramel. Do not overbake it, or the base will turn dry.