Chef Morissa’s Chocolate Hazelnut Caramel Pie
Chocolate Hazelnut Caramel Pie
1 ½ cups salted caramel pretzel pieces
12 Lorna done shortbread cookies
¼ cup sugar
6 tbsp. butter, melted
5 tbsp. caramel topping, divided
1 package 8oz. cream cheese, softened
½ cup Nutella
1 jar marshmallow cream
1 carton frozen whipped topping thawed
1 cup mini marshmallows
1 snickers bar, chopped
Place pretzel pieces and cookies in food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse until blended. Press onto bottom and sides of a 9-inch pie pan. Drizzle with 3 tbsp. caramel topping. Freeze while preparing filling.
For filling, beat cream cheese and Nutella until smooth. Gradually beat marshmallow cream. Gently fold in whipped topping and marshmallows, spoon into crust. Refrigerate until set 3-4 hours. Top with chopped candy and remaining caramel topping before serving.