Chocolate Caramel Hazelnut Pie

Total Time Prep: 25 min. + chilling
Yield 8 servings
Contest Winner
Test Kitchen Approved
I love chocolate, caramel and hazelnuts, so I came up with a recipe that has all three. If you don't have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin. —Debbie Anderson, Mount Angel, Oregon

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

Directions

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

Nutrition Facts

1 piece: 663 calories, 35g fat (19g saturated fat), 60mg cholesterol, 327mg sodium, 74g carbohydrate (57g sugars, 1g fiber), 6g protein.

I love chocolate, caramel and hazelnuts, so I came up with a recipe that has all three. If you don't have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin. —Debbie Anderson, Mount Angel, Oregon
Recipe Creator

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