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Chocolate Caramel Hazelnut Pie

TOTAL TIME: Prep: 25 min. + chilling YIELD: 8 servings
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 (3 cups)
  • 1 cup miniature marshmallows
  • 1 Snickers candy bar (1.86 ounces), chopped

Directions

  • 1. 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 side of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling.
  • 2. For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust.
  • 3. Refrigerate until set, 3-4 hours. Top with chopped candy and remaining 2 tablespoons caramel topping before serving.

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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