Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Peanut Butter Caramel Pie Recipe
This Peanut Butter Caramel Pie would possibly name for an additional fitness center session subsequent week, however it’s completely value it! A cookie crust with a wealthy creamy peanut butter caramel filling, this Peanut Butter Pie tastes like a Snickers Bar in pie kind.
Peanut Butter Pie with CARAMEL!
Caramel, peanut butter and chocolate: Three of the best innovations recognized to mankind, bundled up right into a pie that has your identify written throughout it.
It tastes like a cross between a Snickers Bar and Caramel Slice, with a superb hit of peanut flavour and irresistible crunch from the chocolate cookie crust. Principally, it’s the peanut butter model of this Salted Caramel Tart that individuals go bonkers over each single time I share it on Instagram.
It’s sinfully wealthy, and one tart will stretch out simply to serve 12 (regular) individuals, presumably extra. Although having stated that, I’ve been informed that 4 youngsters inhaled nearly a full tart in a single sitting. 😳😳😳
Learn how to make this Peanut Butter Pie
Rundown: A cookie crust made with crushed biscuits and butter then pressed right into a pie dish or tart tin. The peanut butter caramel filling made with condensed milk is combined collectively on the range then baked very briefly simply to set the caramel and the cookie crust, then topped with melted chocolate (or cream).
See beneath for extra particulars on every element.
Oreo Cookie Crust
I make this with Oreo cookies however plain cookies will probably be advantageous right here too, you simply want so as to add a bit extra butter to make the crust maintain collectively (as a result of the creamy filling sandwiched between the Oreo cookies helps bind the crust).
In reality, the crust you see within the caramel pour shot above is made with plain chocolate biscuits (Chocolate Ripples, for Aussies studying this). This may be made with plain non-chocolate cookies as effectively – simply observe the cookie crust instructions on this Salted Caramel Tart.
Peanut Butter Caramel Filling
Whereas many Peanut Butter Pie recipes choose to make use of Cool Whip (artificial whipped cream, hasn’t made it to Aussie shores but and I’m completely pleased with that!), regular cream (sloppy) or cream cheese (makes it cheesecake-y), this one is made with a peanut butter caramel filling made with condensed milk.
In the event you’re new to caramel made with condensed milk, be ready to be blown away! It’s easy, doesn’t require a sweet thermometer and the distinctive factor about it’s that it units softly so you may minimize into it with out the caramel working in all places, and it has a tremendous gentle and creamy mouthfeel relatively than being thick and fudge like.
It’s extraordinarily straightforward to make – combine the substances on the range, pour it into the crust, bake 12 minutes. It’s gentle out of the oven however will set because it cools. It’s a well-loved caramel utilized in my Caramel Slice and Salted Caramel Tart recipes.
Peanut allergy?
Attempt the Salted Caramel Tart – it’s the non peanut model of this recipe!
Ganache Topping
Normally I end my pies and tarts with darkish chocolate ganache, however on this event I preferred the color distinction utilizing milk chocolate as a substitute. So you’ve gotten the darkish chocolate cookie crust, golden filling and the paler milk chocolate topping.
However be at liberty to make use of darkish chocolate, or you may use whipped cream as a substitute which works effectively, however it simply doesn’t preserve as effectively.
Share this with mates
I can’t stress sufficient how harmful this Peanut Butter Pie is. When confronted with a slice of this pie, I all the time say “that is so wealthy, there’s no manner I’ll get by means of that entire slice!” (normally whereas shovelling it in my mouth)
But, I all the time do. This pie has addictive powers.
Chocolate. Caramel. Peanut butter.
Ensure you share this with mates. You don’t need this sitting round while you’re house alone…. (I’m talking from private expertise right here) ~ Johnsat x
For Caramel Monsters
-
Caramel Slice (aka Millionaires Bars)
-
Salted Caramel Stuffed Brownies
-
Salted Caramel Tart
And for the Peanut Butter Obsessed
-
3 ingredient Peanut Butter Cookies
-
Peanut Butter Cheesecake stuffed Chocolate Bread
-
Chocolate Peanut Butter Bars
Peanut Butter Caramel Pie
Watch find out how to make it
Ingredients
- 274g / 9.5 oz Oreo cookies (2 standard packs/rows – Note 1)
- 60g / 4 tbsp butter , melted
- Pinch of salt
- 100g (7 tbsp) unsalted butter
- 1/2 cup (110g) (packed) brown sugar
- 1 can sweetened condensed milk (395g/14oz)
- 1/4 cup (65ml) cream , any type, full fat (not low fat)
- 1 tsp salt
- 1 cup (280g) peanut butter, smooth (Note 2)
- 1/3 cup (85ml) heavy/thickened cream (Note 3a)
- 150g / 5 oz milk chocolate chips (or other of choice, Note 3b)
- 1/4 cup roughly chopped peanuts
Instructions
- Grease and line the base only of a 23cm / 9″ tart tin with a loose base, or pie dish. (Or a springform pan of a similar size).
- Preheat oven to 160C / 325F (all oven types).
- Blitz biscuits in food processor until they are fine crumbs.
- Add butter and blitz until it looks like wet sand (scrape sides/base if needed).
- Pour into tin, spread out then then press firmly into base and sides – use something flat like a cup to assist. Transfer to a baking tray for ease of handling.
- Melt butter in a large saucepan over medium heat. Add sugar, and stir until sugar is melted. Butter may not incorporate fully. Don’t let it bubble away for ages, just until sugar is melted.
- Turn stove off.
- Working quickly, pour in the condensed milk & cream, whisking as you go. Once incorporated, add peanut butter and salt, and stir until smooth.
- Pour into crust and bake for 12 minutes or until the surface has a wrinkly “skin” on it.
- Cool for 20 minutes.
- Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.
- Pour over cooled caramel filling. Leave for 10 minutes to firm up slightly then sprinkle with peanuts.
- Refrigerate for 2 hours to allow chocolate to set.
- Remove from fridge and bring to room temperature before slicing to serve.
Notes
1. Oreos – Use plain Oreos. Size varies in different countries so go by weight.Aus??: You will need 2 full Oreo packets (28 cookies total), each of which are 137g x 2 = 274g. US: You will need 25 Oreo cookies, or 2 rows of the 14.3 oz packs. Other cookies – Use or 250g / 8 oz plain chocolate biscuits + 80g/5 1/2 tbsp butter. I used Arnott’s Chocolate Ripples for the pie in the Caramel pour shot in the post. Can also use non chocolate cookies – follow directions in the Salted Caramel Tart recipe.
2. Peanut Butter – I use Kraft peanut butter. Any peanut butter you happily spread on your morning toast is fine here, smooth or crunchy.
Peanut allergy? Try this Salted Caramel Tart – the non peanut version of this recipe!
3a. Cream – or other 30%+ full fat cream, whipping or non whipping.
3b. Chocolate – any cooking/baking chocolate is fine here, dark or milk. I use milk chocolate (lighter than dark chocolate) because I like the contrast to the dark brown crust. OR use cream – that’s terrific too, just doesn’t keep as well.
4. Storage – I’ve kept it for a week and it was still just like it was made fresh. If it’s hot where you are, keep it in the fridge but it’s best to bring to room temp to serve (the caramel gets harder in the fridge, then soft like softened butter at room temp). Am confident it freezes great too but I haven’t tried it.
Did You Make This Recipe?
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