Name: Chocolate Caramel Hazelnut Pie
Prep time: 25 min
Yield: 8 servings
Ingredients: 1-1/2 cups salted caramel pretzel pieces; 12 Lorna Doone shortbread cookies; 1/4 cup sugar; 6 tablespoons butter, melted; 5 tablespoons caramel topping, divided; FILLING:; 1 package (8 ounces) cream cheese, softened; 1/2 cup Nutella; 1 jar (7 ounces) marshmallow creme; 1 carton (8 ounces) frozen whipped topping, thawed (3 cups); 1 cup miniature marshmallows; 1 Snickers candy bar (1.86 ounces), chopped

I love chocolate, caramel and hazelnuts, so I came up with a recipe that has all three. If you don't have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin. —Debbie Anderson, Mount Angel, Oregon

Ingredients

1-1/2 cups salted caramel pretzel pieces

12 Lorna Doone shortbread cookies

1/4 cup sugar

6 tablespoons butter, melted

5 tablespoons caramel topping, divided

FILLING:

1 package (8 ounces) cream cheese, softened

1/2 cup Nutella

1 jar (7 ounces) marshmallow creme

1 carton (8 ounces) frozen whipped topping, thawed (3 cups)

1 cup miniature marshmallows

1 Snickers candy bar (1.86 ounces), chopped

Instructions

1 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 up side of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling.

2 For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust.

3 Refrigerate until set, 3-4 hours. Top with chopped candy and remaining 2 tablespoons caramel topping before serving.