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
Chocolate Caramel Hazelnut Pie Recipe photo by Taste of Home
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 up 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 2 tablespoons caramel topping before serving.
Test Kitchen tips
If you're short on time, you can quick-chill this pie in the freezer—it will take about 1 hour.