Snicker’s Pie

CRUST

16 Oreo cookies, broken into rough pieces
4 TBS unsalted butter melted and cooled
Preheat oven to 350 degrees. Process cookies in a food processor until coarsely ground, then continue to process until fine, even crumbs. Sprinkle the butter over the crumbs and pulse to incorporate. Bake approximately 5 minutes. Cool on rack. Maintain oven temperature.
FUDGE LAYER

6 TBS flour
1/2 tsp baking powder
1/8 tsp salt
1/2 c unsalted butter (cut in pieces)
4 oz semisweet choc. chopped
1 oz unsweetened choc. chopped
1/2 cup sugar
1 lg egg
1 lg egg yolk
1 tps vanilla extract
Sift flour, baking powder and salt into medium bowl. Combine butter and
chocolates in a double boiler and stir until melted and smooth. (i cheated and did it in the microwave.) Cool slightly. Using and electric mixer beat sugar, egg and egg yolk in a medium bowl until slightly thickened. Add vanilla and cooled chocolate
mixture and mix until well blended. Add dry ingredients and mix until just
combined. Pour into crust and bake until almost set ( about 17 min.) Cool
on rack for 10 min.
Cut up about 8 1/2 oz Snicker’s bars and place on fudge layer. (Don’t skimp on these. I added extra.)
CREAM CHEESE LAYER

10 oz cream cheese, room temp.
1/3 c sugar
1 lg egg
1 tsp vanilla extract
With an electric mixer, combime cheese and sugar, add egg and vanilla and
beat until smooth. Spread mixture over Snicker’s and bake for about 15
min. or until set. Cool on rack. Refrigerate and serve cold. Drizzle caramel sauce (see recipe below) and chocolate sauce (I cheated and used store bought) on top and sprinkle chopped peanuts before serving.
CARAMEL SAUCE

2 cups sugar
1/2 cup water
1-1/2 tbsp light corn syrup
2/3 cup heavy cream
2 tbsp unsalted butter, at room temperature
Put the sugar, water and corn syrup in a medium heavy bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat. Heat, without stirring, until the caramel turns deep amber, 5-10 minutes. Lower the heat a bit and, standing back from the saucepan add the cream and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps.