Snickers Pie

Ingredients:

• 6 Snickers bars (45g each), coarsely chopped, plus extra for garnish
• 6 tbsp (90 g) butter, cut into cubes
• 255 gr. chocolate wafer cookies
• 1/2 cup crema dolce de leche
• 1/2 cup warm chocolate sauce
• 1 tbsp. peanut butter with peanut pieces
• 225 g of cottage cheese at room temperature
• 1 cup powdered sugar
• 1 cup heavy cream
• 1/2 cup roasted salted peanuts, chopped

Preparation:

1. Preheat oven to 180°C.
2. For the cake. In a small saucepan over medium heat, melt 1 cup chopped bars with butter for about 4 minutes, stirring frequently.
3. In a food processor, process the cookies until crumbs form. Add the candy bar mixture and mix until the crumbs are completely coated. Place the mixture in a deep (22 cm) pie pan, pressing firmly into the bottom and sides. Bake until the crust is set, 10-12 minutes. Using an offset spatula, spread the Dolce de Leche onto the warm crust and drizzle with 1/4 cup of chocolate sauce.
4. For the filling. In a large bowl, combine the peanut butter, cream cheese, and sugar with a mixer on medium speed. In a medium bowl, beat the heavy cream with a mixer on medium speed until stiff peaks form. Fold the whipped cream into the peanut mixture and combine. Fold in the remaining 1 cup chopped candy bars and combine. Spread the filling on the crust and smooth the surface with a spatula. Drizzle with the remaining 1/4 cup warm chocolate sauce.
5. Design. Place Snickers pieces around the edge of the pie (do not cover the crust with them), overlapping them slightly. Place another ring of chopped peanuts inside this ring. Refrigerate until set, at least 4 hours (do not leave it longer than overnight).