Chocolate Caramel Hazelnut Pie

Name: Chocolate Caramel Hazelnut Pie
Prep time: 25 min
Total time: 25 min
Yield: 8 servings
Ingredients: 1-1/2 cups salted caramel pretzel pieces; 12 Lorna Doone shortbread cookies; 1/4 cup sugar; 6 tablespoons butter, melted; 5 tablespoons caramel topping, divided; FILLING:; 1 package (8 ounces) cream cheese, softened; 1/2 cup Nutella; 1 jar (7 ounces) marshmallow creme; 1 carton (8 ounces) frozen whipped topping, thawed; 1 cup miniature marshmallows; 1 Snickers candy bar (1.86 ounces), chopped

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

Ingredients

1-1/2 cups salted caramel pretzel pieces
12 Lorna Doone shortbread cookies
1/4 cup sugar
6 tablespoons butter, melted
5 tablespoons caramel topping, divided
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup Nutella
1 jar (7 ounces) marshmallow creme
1 carton (8 ounces) frozen whipped topping, thawed
1 cup miniature marshmallows
1 Snickers candy bar (1.86 ounces), chopped

Directions

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.

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.