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A close-up of a slice of chocolate caramel peanut pie with a graham cracker crust, topped with chocolate, caramel, peanuts, and nougat, being lifted from the whole pie in the background.

No-Bake Picnic Pie

Caramel and chocolate pie. Topped with salted peanuts and packed with chopped picnic bars for an added crunch.
Author: Nick Makrides
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Prep 30 minutes
Cook 10 minutes
Total 3 hours
Course Dessert
Cuisine American
Servings 12
Calories 578 kcal

Ingredients

Crust

  • 21 (250 g) butter snap cookies, crushed
  • 1/2 cup (125 g) unsalted butter

Caramel Filling

  • 1/2 cup (125 g) unsalted butter
  • 1/2 cup (100 g) brown sugar
  • 2 tbsp glucose syrup (or corn syrup)
  • 1 cup (250 ml) dulce de leche
  • 1 cup (250 ml) sweetened condensed milk
  • 1/2 cup (200 g) salted peanuts
  • 4 picnic chocolate bars, chopped

Ganache

  • 1 1/4 cups (295 g) milk chocolate
  • 3/4 cup (185 ml) heavy cream
  • 1 tsp vanilla extract

Instructions
 

Crust

  • Add the biscuits into the bowl of a food processor and blitz until you reach fine crumbs. Add the melted butter and blitz to coat the crumbs. Once the crumbs are coated, empty them into a high walled tart tin with a removable bottom. The one I used was 9-inches wide. Use a spoon to press firmly against the side and bottom. Place in the fridge for 30minutes.

Caramel Filling

  • Add the butter, brown sugar, dulce de leche, sweetened condensed milk and corn syrup into a medium sized saucepan and place on medium heat until all the ingredients are melted and well combined. Once the mixture begins to bubble, add 1/4 cup of the salted peanuts and mix to combine.
  • Empty the caramel mixture into your chilled tart and use a spoon to even if out the top if needed. Sprinkle with 2chopped picnic bars and some peanuts. Place back in the fridge and chill for 2 hours or overnight.

Ganache

  • Add the cream into a microwave safe jug or bowl and microwave for 90 seconds to heat up until hot. Place the chocolate into a medium sized heatproof bowl and pour the cream on top. Cover with a plate and let it sit for 5 minutes. Take the plate off, add vanilla extract and use a spoon or whisk to stir until smooth. Optional: Allow to set at room temperature for 1 hour before pouring on the chilled caramel pie or just pour the warm ganache on top as is. Top with remaining picnic bars and salted peanuts. Chill for 30 minutes. Slice to serve!

Video

Notes

Storage
This no-bake pie can be stored in an airtight container for up to three days.

Nutrition

Calories:578kcal | Carbohydrates:56g | Protein:7g | Fat:39g | Saturated Fat:20g | Polyunsaturated Fat:3g | Monounsaturated Fat:11g | Trans Fat:1g | Cholesterol:72mg | Sodium:159mg | Potassium:284mg | Fiber:2g | Sugar:46g | Vitamin A:790IU | Vitamin C:1mg | Calcium:129mg | Iron:1mg
Keyword caramel, Chocolate, No-Bake, Picnic Chocolate Bar
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