Chocolate Caramel Hazelnut Pie

 Chocolate Caramel Hazelnut Pie

Fixings

1-1/2 cups salted caramel pretzel pieces

12 Lorna Doone shortbread treats

1/4 cup sugar

6 tablespoons spread, liquefied

5 tablespoons caramel fixing, partitioned

FILLING:

1 bundle (8 ounces) cream cheddar, mellowed

1/2 cup Nutella

1 container (7 ounces) marshmallow creme

1 container (8 ounces) frozen whipped besting, defrosted

1 cup smaller than normal marshmallows

1 Snickers sweet treat (1.86 ounces), cleaved

Bearings

Place pretzel pieces and treats in a food processor; beat until fine scraps structure. Add sugar and softened spread; beat just until mixed. Compress onto base and sides of a 9-in. pie plate. Shower with 3 tablespoons caramel garnish. Freeze while getting ready filling.

For filling, beat cream cheddar and Nutella until smooth. Progressively beat in marshmallow creme. Tenderly overlap in whipped garnish and marshmallows. Spoon into outside.

Refrigerate until set, 3-4 hours. Top with slashed treats and staying caramel fixing prior to serving. Cool. Partake in the Chocolate Caramel Hazelnut Pie plans !!!

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