The Ultimate No-Bake Peanut Butter Caramel Pie

If you are looking for a dessert that stops conversation and starts cravings, this No-Bake Peanut Butter Caramel Pie is it. Imagine the flavors of your favorite candy bar—crunchy chocolate cookie, creamy peanut butter, gooey caramel, and rich chocolate ganache—transformed into a sliceable, shareable masterpiece. It is indulgent, rich, and surprisingly easy to make without ever turning on your oven.

This pie is affectionately known in many households as the “Snickers Pie” or the “Tagalong Tart.” It features a distinct layering technique that looks professional but is achievable for any home cook. The base is a dark, buttery Oreo crust that provides a bittersweet crunch. The center is a fluffy, mousse-like peanut butter cheesecake filling that isn’t too heavy. But the real magic happens with the layer of golden salted caramel hidden beneath a cap of glossy, liquid-glass chocolate ganache.

Perfect for summer potlucks when it’s too hot to bake, or holiday gatherings where you need a make-ahead dessert, this pie requires chilling time but very little active effort. The result is a glossy, towering pie that looks like it came from a high-end bakery but tastes like pure comfort.

---

Why This Recipe Works

• Texture Contrast: The crunch of the crust, the fluffiness of the mousse, the chew of the caramel, and the snap of the cold ganache create a symphony in your mouth.
• No-Bake Convenience: Save oven space for dinner; this dessert sets entirely in the fridge.
• Visual Appeal: The high-gloss chocolate top (achieved with a simple ganache) makes this pie look incredibly appetizing and “wet,” tempting anyone who sees it.
• Customizable: You can easily swap the caramel for dulce de leche or add chopped nuts for extra crunch.

---

Ingredients

Each layer requires simple ingredients that come together to form something complex.

The Crust

• Oreo Cookies (24 whole cookies): Including the filling. This acts as the glue and sweetener for the crust.
• Unsalted Butter (5 tbsp): Melted. This binds the crumbs together.

The Peanut Butter Filling

• Cream Cheese (8 oz): Softened to room temperature is crucial for a lump-free filling.
• Peanut Butter (1 cup): Creamy, processed peanut butter (like Jif or Skippy) works best here. Natural peanut butter may separate.
• Powdered Sugar (1 cup): Sweetens without adding grit.
• Vanilla Extract (1 tsp): Enhances the flavor.
• Heavy Whipping Cream (1 cup): Whipped to stiff peaks to aerate the filling.

The Caramel Layer

• Caramel Sauce (3/4 cup): Thick jarred caramel or homemade salted caramel. Ensure it is thick enough not to run off the slice.

The Chocolate Ganache Topping

• Semi-Sweet Chocolate Chips (1 cup): Good quality chocolate melts better.
• Heavy Cream (1/2 cup): Hot cream melts the chocolate into a glossy sauce.

---

Instructions

Step 1: Prepare the Crust

1. Place the Oreo cookies (filling and all) into a food processor and pulse until fine crumbs form.
2. Pour in the melted butter and pulse until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish (or disposable foil pan). Use the bottom of a measuring cup to pack it down tight.
4. Freeze the crust for 20 minutes to set while you make the filling.

Step 2: Make the Peanut Butter Mousse

5. In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
6. Add the peanut butter and vanilla extract, beating until fully combined.
7. In a separate cold bowl, whip the 1 cup of heavy cream until stiff peaks form.
8. Gently fold the whipped cream into the peanut butter mixture using a spatula. Do not overmix; you want to keep the air bubbles for a light texture.
9. Spread this filling evenly into the chilled crust. Smooth the top with an offset spatula.

Step 3: The Caramel Layer

10. Pour the caramel sauce directly over the peanut butter layer.
11. Use a spoon to gently spread it to the edges, being careful not to mix it with the peanut butter layer below.
12. Place the pie in the freezer for 15 minutes to firm up the surface before adding the hot ganache.

Step 4: The Glossy Ganache

13. Place chocolate chips in a heat-proof bowl.
14. Heat the 1/2 cup of heavy cream in the microwave or stovetop until it just begins to simmer (do not let it fully boil over).
15. Pour the hot cream over the chocolate chips. Let it sit untouched for 5 minutes.
16. Gently whisk from the center outwards until the mixture is dark, glossy, and smooth.
17. Pour the ganache over the chilled caramel layer, tilting the pan to coat the surface evenly.

Step 5: Chill and Serve

18. Refrigerate the pie for at least 4 hours, preferably overnight. This allows the layers to set so you get clean slices.
19. Slice with a hot knife (dip in hot water and wipe dry) for perfect cuts.

---

Tips for the Perfect Slice

The “Gloss” Factor: To achieve that ultra-shiny, liquid-glass look seen in the photo, add 1 teaspoon of corn syrup or a small pat of butter to your warm ganache mixture. This prevents the chocolate from becoming dull as it sets in the fridge.

• Chill Time is Key: Do not rush the chilling process. If the peanut butter layer isn’t cold enough, the caramel will sink into it. If the caramel isn’t cold enough, the warm ganache will melt it and create a muddy top.
• Salty Kick: Sprinkle flake sea salt on top of the ganache right before serving to cut through the richness.
• Make Ahead: This pie tastes even better on day two as the crust softens slightly and becomes cake-like.

---

Variations

The “Snickers” Crunch:
Sprinkle chopped salted peanuts over the caramel layer before pouring the chocolate ganache on top.

Pretzel Crust:
Swap the Oreos for 2 cups of crushed pretzels and 3/4 cup of melted butter/sugar mix for a sweet and salty crust.

Double Chocolate:
Add 2 tablespoons of cocoa powder to the peanut butter filling for a chocolate-peanut butter mousse.

This No-Bake Peanut Butter Caramel Pie is the definition of a crowd-pleaser. It looks impressive with its distinct layers and glossy top, but requires zero baking skills. Grab a fork and dig in!