What a good feeling it is to clean your whole house, even if it is just a small apartment. I know that I feel very accomplished when I do, which I did yesterday. I have been kept busy entertaining family and friends and traveling and helping friends move. My cousin was sealed in the Salt Lake Temple what a beautiful day, an adorable reception, and what a beautiful couple, I know they will be happy together forever.
We had a wave of family come into town and by a wave I mean we had my parents, my husbands parents, and my brother-in-law and his little family, all for two days. It was fun to have everyone together. While my husband worked we went around the city, and also went to the farmers market right at the tail end. Then we cooked up a delicious meal, but more on that at another time. The best part I think was the dessert, it’s a perfect dessert for summer as well because there is no cooking in the oven action. I made a Snickers Icebox Pie. Delicious!! And I am not one who likes the candy bar and I still thought it was delicious. This is from my ALL time favorite baking book, The America’s Test Kitchen: Family Baking Book, it not only gives delicious recipes but there are tips, advice, and recommended bakeware from the Pros. I am hoping to get the cookbook sometime, but for now I am just happy with the baking book.
Snickers Icebox Pie
Taken from: The America’s Test Kitchen: Family Baking Book
1 cup (6 oz) semi-sweet chocolate chips
1 recipe Chocolate Cookie Crust, baked but still hot (below)
1 1/2 cups marshmallow creme (get the name brand kinds, otherwise it may be too runny)
4 oz cream cheese, softened
1/2 cup heavy cream
1/2 cup peanut butter
2 Tbsp unsalted butter, softened
7 oz (about 26) soft caramels
1/4 cup water
1/4 cup unsalted roasted peanuts, chopped
Chocolate shavings, for decorating
Chocolate Cookie Crust
16 Oreo cookies (avoid double stuffed) broken into rough pieces
4 Tbsp unsalted butter, melted
1. Preheat oven to 350 degrees. Place the cookies in a food processor and process until the crumbs are fine and even. Then add in the butter and pulse to incorporate.
2. Place the crumbs into a 9-inch pie plate. Use a measuring cup to help press the crumbs into an even layer, on the bottom and the sides of the pan. Bake for 10-15 minutes until the crust is fragrant and looks set.
*Be sure to follow the instructions one step at a time and don’t try to skip ahead to get ahead, it will all work out perfectly.
1. Sprinkle the chocolate chips evenly over the hot pie crust and let sit until they are softened but not melted, about five minutes. Smooth the softened chocolate into an even layer. Refrigerate the crust until the chocolate is set, about 20-25 minutes.
2. Beat the marshmallow creme, cream cheese, heavy cream, peanut butter, and butter together in a large bowl with an electric mixture on medium-high speed until light and fluffy, about 2 minutes.
3. Cook the caramels and water together in a small saucepan over medium-high heat, stirring occasionally, until the caramels are melted and smooth about 8-10 minutes. Stir 1 Tbsp of the hot caramel into the marshmallow creme mixture.
4. Spread the remaining hot caramel evenly over the chocolate layer in the chilled pie crust. Sprinkle with the peanuts and refrigerate until the caramel is just set, about 10 minutes.
5. Dollop the marshmallow creme mixture on top of the caramel and spread into and even layer. Refrigerate the pie, uncovered, until set, about 2 hours. Before serving, sprinkle the chocolate shavings, or grate chocolate on top of the pie.
Be careful when serving, because it can be really tough to cut through the crust. Enjoy!