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Chocolate Caramel Hazelnut Pie

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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    8 servings


  • 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
  • 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


  • 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 1 hour.
  • The crust is crunchy, sweet and slightly crumbly.
  • Nutrition Facts
    1 piece: 663 calories, 35g fat (19g saturated fat), 60mg cholesterol, 327mg sodium, 74g carbohydrate (57g sugars, 1g fiber), 6g protein.

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