I believe dessert is supposed to be sugary, sweet, and salty, and this pie hits all three notes. Go full force and load up on some over-the- top goodness! This caramel pie is the perfect ending to a perfect meal, or whenever you want to indulge
Yield: 6-8 servings
24 round crackers, such as Snackers
1 cup pretzels
1 cup Corn Chex cereal
½ cup confectioners' sugar
1 cup caramel sauce
1 (9-oz.) container caramel chips
1 graham cracker crust
Preheat oven to 350°F.
In a food processor, pulse crackers, pretzels, cereal, and sugar until the mixture has the texture of chunky crumbs.
Transfer to a bowl and mix in the caramel sauce.
Transfer to the crust and top with caramel chips.
Bake 5 minutes, remove from the oven, and spread caramel into a smooth layer.
Freeze until the pie sets, about 1 hour. Let sit at room temperature 30 minutes before serving.
Recipe by ME Yocheved Shvarzblat
Photo by Chay Berger
Styled by Yonina Braun
Featured in the Whisk by Ami Magazine
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