Snickers-Inspired Chocolate, Caramel, and Peanut Butter Pie

Snickers-Inspired Chocolate, Caramel, and Peanut Butter Pie

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We're your online guide to making conscious choices that help people, animals & the planet. I start with a chocolate wafer crust onto which I slather a thick layer of chocolate ganache. And, finally, the crowning glory is a drizzle of melted dark chocolate with a sprinkling of chopped peanuts. This is one exceptional pie. Though it was tempting to devour the entire thing myself, I decided to invite two friends over this week on separate occasions to enjoy a slice of pie and tea served from my mother’s tea set. Both of them requested the recipe and neither are vegan! The Cream of Coconut Caramel was inspired by that caramel that is made by simmering a can of condensed milk for 3 hours. However, since it is not vegan, I haven’t made it in years and I needed to devise a substitution. The Cream of Coconut is outrageously good as a substitute, though it behaves differently as I explain in the recipe below. Where I live, we are unable to purchase vegan condensed milk. However, if it is available to you, feel free to try it. I have just never experimented with it and don’t know how or if it would work. Note: you need to begin the Cream of Coconut Caramel the day before you plan to make the pie. Add 6 tablespoons of the caramel to the peanuts and stir well to combine. Cover and set aside until ready to use. Store remaining caramel, covered, back in the refrigerator for another use. In a medium bowl combine all ingredients with a fork until moisture is absorbed. Press evenly into the bottom and slightly up sides of an 8 or 9-inch ceramic or glass pie pan. Cool on a wire rack to room temperature. Remove from the heat (or microwave), and add chocolate chips.

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