CHOCOLATE CARAMEL HAZELNUT PIE RECIPE
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
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- 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 sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling.
- For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust.
- Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.
- Yield: 8 servings
- Test Kitchen tips
- If you're short on time, you can "quick-chill" this pie in the freezer-it will take about one hour.
- The crust is crunchy, sweet and slightly crumbly.
- Originally published as Chocolate Caramel Hazelnut Pie in Simple & Delicious
- April/May 2018
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