Snickers Pie
Snickers® Pie 
| Ingredients | Lbs. | Ozs. | Method |
| Eight 10 in. pre-baked pie shells Baked brownies, cubed into 1 in. cubes Snickers® candy bars, 8 full size bars |
Use your favorite formula. Cut into bite-size pieces. | ||
| FILLING: |
|||
| Milk | 6 | Combine in pan. Heat until hot and sugar is dissolved, remove from heat. | |
| Brown sugar | 2 | 8 | |
| Milk Eggs Cornstarch |
2 2 |
10 |
Milk 2 Combine in a separate bowl. Mix at 1st speed of 3-speed mixer until blended. Gradually add hot mixture to egg mixture, stirring constantly. Return to heat and cook until thickened. Remove from heat. |
| Butter Vanilla extract |
8 2 |
Add. Stir until butter is melted and well incorporated. | |
| Total | 15 | 12 | |
Instructions: Pour filling into pre-baked pie shells. For each
pie, press about 10 brownie cubes and Snickers& candy pieces
into filling. Coat about 10 cubes of brownies with ganache and pile
in center of each pie. Sprinkle each with about 4 ozs. of peanuts
around the brownies and drizzle with caramel. Garnish outside edges
with whipped cream. Drizzle chocolate ganache and caramel over
entire pie and top with a few more peanuts. Yields eight 10 in.
pies.
Want to use this article? Click here for options!
© 2010 Penton Media Inc.
Acceptable Use Policy blog comments powered by Disqus
advertisement
In this Issue
- Smith Island Bakery focuses on state dessert
- A chat with Duff Goldman
- Cookies for a cause
Modern Baking Buyer's Guide
Indentify new equipment, ingredients and supplies for your retail, in-store, foodservice or specialty wholesale bakery while keeping up with the latest contact information, product lines and services for your business.
The Bakery-Net e-Newsletter | |
|
|
Baking Industry News Decorating Ideas Bakery Equipment News Healthful Baking News Formulas & Techniques |
| Each of the five Bakery-Net e-Newsletters brings the best of Modern Baking and Baking Management magazines. View the archives | |
Related Sites |
|
Supermarket News |
 |
WH Refresh |
 |
Healthy Baking Seminar |
 |
Total Access |
 |
