California Bluebonnet Cake Snicker Pan Pie
Submitted by tari
A four-layer Snickers pie: graham cracker crust, fudgy chocolate brownie layer studded with Snickers chunks, creamy cheesecake, and drizzled milk chocolate ganache on top. Decadent dessert overload.
YIELD
1 piePREP
45 minCOOK
37 minREADY
7 hrsThis is dessert turned up to eleven. Four layers of chocolate indulgence in a single pan: a buttery graham cracker crust, a dense fudge brownie layer loaded with chopped Snickers bars, a silky cheesecake layer, and a drizzle of milk chocolate ganache sealing the deal.
The fudge layer bakes first until almost set with a moist center. This matters. Fully cooked fudge turns dry under the cheesecake; underbaked keeps it glorious and gooey.
The Snickers bar pieces keep their chewy caramel bite through baking. They melt slightly but don’t disappear, which is exactly what you want. Bites of fudge meet sudden sweet caramel-nougat pockets.
The overnight chill is what transforms this from ‘warm and messy’ to ‘clean slicing masterpiece'. Don’t shortcut it.
Pro Tips
- Use room-temperature cream cheese for the cheesecake layer. Cold cream cheese leaves lumps that no amount of mixing fixes.
- Don’t overbake any layer. Fudge should be moist in the center; cheesecake should have a slight wobble.
- Cool each layer slightly before adding the next so they stay distinct rather than blending together.
- Use a springform pan or a deep-dish pie plate lined with parchment. Removing slices from a regular pan is a sad, sticky experience.
Variations
- Swap Snickers for Twix, Milky Way, Reese’s peanut butter cups, or any favorite candy bar.
- Add a layer of salted caramel sauce between fudge and cheesecake for extra decadence.
- Top with a handful of chopped roasted peanuts or pretzels before chilling for crunch and contrast.
Ingredients
Directions
For the crust, position rack in the center of oven.
Preheat oven to 350℉ (180℃).
Butter a 9-inch deep-dish pie pan or spring form pan.
In a medium mixing bowl, combine graham cracker crumbs and sugar.
Add melted butter and stir until well combined.
Press graham mixture evenly into bottom of pan and partially up sides.
Bake 5 minutes to set crust.
Remove from oven and let cook on rack.
For the fudge layer, sift flour, baking powder and salt into a medium mixing bowl.
Set aside.
In the top of a double boiler set over simmering water, combine butter and chocolate.
Stir until melted and smooth.
Remove pan from heat and set aside to cool slightly.
In a large bowl of an electric mixer, combine sugar, egg and egg yolk and beat at medium-low speed until slightly thickened - about 1 minute.
Add vanilla and chocolate mixture and mix, beating on low speed, until well combined.
Add dry ingredients and mix until just combined.
Pour fudge layer on top of graham cracker crust.
Bake 15 to 17 minutes or until fudge layer is almost set and a toothpick inserted in the center comes out with moist batter.
For the cream cheese layer, combine cream cheese and sugar and beat with electric mixer set at medium-low until smooth.
Add egg and vanilla and beat until smooth.
Gently spread mixture on top of fudge layer.
Return pan to oven for 15 minutes.
Remove pie from oven to cool slightly.
For the chocolate topping, combine milk chocolate and cream in the top of a double boiler set over simmering water.
Stir until melted.
With a spoon drizzle chocolate mixture on top of pie.
Place in refrigerator to set for 6 hours or overnight.
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