Ingredients
1-1/2 cups salted caramel pretzel pieces12 Lorna Doone shortbread cookies1/4 cup sugar6 tablespoons butter, melted5 tablespoons caramel topping, divided FILLING:1 package (8 ounces) cream cheese, softened1/2 cup Nutella1 jar (7 ounces) marshmallow creme1 carton (8 ounces) frozen whipped topping, thawed (3 cups)1 cup miniature marshmallows1 Snickers candy bar (1.86 ounces), chopped
Preparation
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 side 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 2 tablespoons caramel topping before serving.
