Try this Snicker caramel apple pie recipe, or contribute your own.
- Carbohydrate 78.5199999999999 g
- Cholesterol 26.57 mg
- Fat 6.7115 g
- Fiber 0.503999986648559 g
- Protein 6.89115 g
- Saturated Fat 4.25839 g
- Serving Size 1 1 recipe (246g)
- Sodium 292.595 mg
- Sugar 78.0160000133514 g
- Trans Fat 0.327449999999999 g
- Calories 387 calories
Step-by-step
- Spread snickers on bottom of pie crust. Next layer the apples next. Then drizzle caramel on top.
- Combine cool whip, cream cheese and sweetened condensed milk together in a small bowl and spread on top. (Side Note: I made this again and mixed the COOL WHIP, condensed milk and cream cheese in a bowl and then added the apples and snickers into that. Then I put it all in the pie crust).
- Drizzle with caramel and a few snickers. Place in refrigerator for at least 4 hours. Take out about 5 minutes before serving and top with fresh apple slices. Enjoy! **notes: this pie is best on the first day! if you want to keep the apples from browning, you can put a little lemon juice on them.
A dense layer of chopped chocolate candy bars and raw diced apples meets a sweet cream cheese base beneath a glossy crosshatch of caramel ice cream topping. Unbaked candy bar chunks sitting directly against a standard pastry crust create sliding issues if the crust has not been pre-baked and fully cooled to room temperature. Candies containing nougat and peanuts release moisture into the surrounding dairy components, softening the structural integrity of the filling rapidly over twenty-four hours. Fresh apples inherently shed liquid upon contact with sugar and dairy, which means slicing them uniformly to a thickness of roughly one-quarter inch helps maintain predictable bite resistance across every wedge.
Managing the Dairy Layer
Whipping softened cream cheese with sweetened condensed milk requires an electric hand mixer fitted with standard beaters to prevent residual lumps from forming in the finished spread. Cool whip folded into this dairy mixture must be fully thawed at refrigerator temperatures rather than counter-warmed to retain its aerated cellular structure. Blending the chopped chocolate and diced apples directly into the whipped mixture, as noted in the alternate preparation method, yields better ingredient distribution than layering the components sequentially. Chilling the assembled dessert for a mandatory minimum of four hours allows the cream cheese and condensed milk proteins to set into a sliceable consistency.
- Coat raw apple pieces in fresh lemon juice immediately after dicing to retard enzymatic browning reactions.
- Keep the finished dessert refrigerated continuously, serving it within twenty-four hours for optimal textural contrast.
- Avoid freezing this specific formulation because the emulsion of cream cheese and whipped topping breaks completely upon thawing, resulting in a watery pool.
