Name: Chocolate Caramel Hazelnut Pie
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 1-1/2 cups salted caramel pretzel pieces -; 12 Lorna Doone shortbread cookies -; 1/4 cup sugar -; 6 tablespoons butter, melted -; 5 tablespoons caramel topping, divided -; Filling: -; 1 package (8 ounces) cream cheese, softened -; 1/2 cup Nutella -; 1 jar (7 ounces) marshmallow creme -; 1 carton (8 ounces) frozen whipped topping, thawed (3 cups) -; 1 cup miniature marshmallows -; 1 Snickers candy bar (1.86 ounces), chopped -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Caramel Hazelnut Pie

1. 1-1/2 cups salted caramel pretzel pieces -

2. 12 Lorna Doone shortbread cookies -

3. 1/4 cup sugar -

4. 6 tablespoons butter, melted -

5. 5 tablespoons caramel topping, divided -

6. Filling: -

7. 1 package (8 ounces) cream cheese, softened -

8. 1/2 cup Nutella -

9. 1 jar (7 ounces) marshmallow creme -

10. 1 carton (8 ounces) frozen whipped topping, thawed (3 cups) -

11. 1 cup miniature marshmallows -

12. 1 Snickers candy bar (1.86 ounces), chopped -

How to cook deliciously - Chocolate Caramel Hazelnut Pie

1. Stage

Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and up side of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling.

2. Stage

For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust.

3. Stage

Refrigerate until set, 3-4 hours. Top with chopped candy and remaining 2 tablespoons caramel topping before serving.