Peanut Butter Caramel Pie
Prep
20m
·
Cook
15m
·
Total
35m
About This Recipe
This Peanut Butter Caramel Pie features a decadent Oreo cookie crust and a rich, creamy filling made with peanut butter and caramel. Topped with a luscious layer of milk chocolate and chopped peanuts, it's a sweet and salty indulgence that will satisfy any dessert craving.
Ingredients
(Servings:
12)
Scale
Convert
Crust
Peanut Butter Caramel
Topping
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories637kcal31%
-
Fat37g56%
-
Saturated Fat15g75%
-
Carbohydrates70g23%
-
Fiber3g12%
-
Sugar51g102%
-
Protein12g24%
-
Cholesterol58mg19%
-
Sodium411mg17%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Oreos - Use plain Oreos. Size varies in different countries so go by weight.Aus??: You will need 2 full Oreo packets (28 cookies total), each of which are 137g x 2 = 274g. US: You will need 25 Oreo cookies, or 2 rows of the 14.3 oz packs. Other cookies - Useor250g / 8 oz plain chocolate biscuits + 80g/5 1/2 tbsp butter. I used Arnott's Chocolate Ripples for the pie in the Caramel pour shot in the post. Can also use non chocolate cookies - follow directions in the Salted Caramel Tart recipe.
2. Peanut Butter - I use Kraft peanut butter. Any peanut butter you happily spread on your morning toast is fine here, smooth or crunchy.
Peanut allergy? Try this Salted Caramel Tart - the non peanut version of this recipe!
3a. Cream -or other 30%+ full fat cream, whipping or non whipping.
3b. Chocolate - any cooking/baking chocolate is fine here, dark or milk. I use milk chocolate (lighter than dark chocolate) because I like the contrast to the dark brown crust. OR use cream - that's terrific too, just doesn't keep as well.
4. Storage - I've kept it for a week and it was still just like it was made fresh. If it's hot where you are, keep it in the fridge but it's best to bring to room temp to serve (the caramel gets harder in the fridge, then soft like softened butter at room temp). Am confident it freezes great too but I haven't tried it.
2. Peanut Butter - I use Kraft peanut butter. Any peanut butter you happily spread on your morning toast is fine here, smooth or crunchy.
Peanut allergy? Try this Salted Caramel Tart - the non peanut version of this recipe!
3a. Cream -or other 30%+ full fat cream, whipping or non whipping.
3b. Chocolate - any cooking/baking chocolate is fine here, dark or milk. I use milk chocolate (lighter than dark chocolate) because I like the contrast to the dark brown crust. OR use cream - that's terrific too, just doesn't keep as well.
4. Storage - I've kept it for a week and it was still just like it was made fresh. If it's hot where you are, keep it in the fridge but it's best to bring to room temp to serve (the caramel gets harder in the fridge, then soft like softened butter at room temp). Am confident it freezes great too but I haven't tried it.
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