CHOCOLATE CANDY PIE
This versatile pie can morph to fit many moods. Freeze it for an icy delight, or just refrigerate instead if you're looking for something a little softer (or you run out of time). Or leave out the candy all together for something a little less rich. You decide.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 1 pie (12 servings)
Number Of Ingredients 11
Steps:
- Whisk together the cocoa powder, cornstarch, sugar and salt in a medium saucepan. Gradually whisk in the milk in a slow stream. Whisk in the egg yolks.
- Place the mixture over medium heat and cook, whisking constantly, until it just begins to boil, 6 to 7 minutes. Reduce the heat to low and cook, whisking, until thick, about 1 minute. Remove from the heat and transfer to a large bowl. Whisk in the butter and vanilla. Cover with plastic wrap, pressing directly onto the surface of the pudding to prevent a skin from forming. Cool to room temperature, about 1 hour.
- Fold the chopped candy into the pudding. Whip 3/4 cup of the cream with an electric mixer just until stiff peaks form. Fold a third of the whipped cream into the pudding to lighten it, and then fold in the other two-thirds until no streaks remain. Transfer to the pie crust and freeze until firm but not frozen solid, about 3 hours.
- Whip the remaining 1/2 cup cream just until soft peaks form. Spread over the pie and garnish decoratively with sliced or chopped candy.
NO-BAKE CANDY BAR PIE
"I've made this no-bake dessert for many occasions because the recipe is so simple and easy to remember," says Sharlie Hanson of Tulsa, Oklahoma. "I freeze the candy bars and use a rolling pin to make crushing them easy."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, beat the cream cheese until smooth. Fold in whipped topping. Crush the candy bars; fold 1 cup into cream cheese mixture. Spoon into crust. Sprinkle with remaining candy bar crumbs. Refrigerate for 2-4 hours before slicing.
Nutrition Facts : Calories 318 calories, Fat 21g fat (13g saturated fat), Cholesterol 31mg cholesterol, Sodium 220mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 0 fiber), Protein 4g protein.
CANDY BAR PIE
Think you've left childhood behind? Not so fast. Just see how hard it is to be patient waiting for your slice of this creamy layered pie with chunks of caramel-peanut nougat.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Mix cream cheese and 1 Tbsp. milk in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP and candy.
- Beat pudding mixes and 1-1/2 cups milk in separate large bowl with whisk 2 min. (Pudding will be thick.) Stir in 2 cups of the remaining COOL WHIP; spread half onto bottom of crust. Cover with layers of cream cheese mixture and remaining pudding mixture.
- Refrigerate 4 hours or until firm. Garnish with remaining COOL WHIP before serving.
Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 20 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CANDY BAR PIE II
Layers of chocolate, cream cheese, and nuts .... a crowd pleasing pie good for any occasion.
Provided by Vickie
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Cut candy bars in half lengthwise, then into 1/4 inch pieces. Place candy pieces over bottom of pie crust.
- In a small bowl, combine sugar and cream cheese; beat until smooth. Add eggs one at a time, beating well after each addition. Add sour cream and peanut butter; beat until mixture is smooth. Pour filling over candy pieces.
- Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes.
- In a small saucepan, heat whipping cream until very warm. Remove from heat, and stir in chocolate chips until smooth. Spread over top of pie. Refrigerate 2 to 3 hours before serving.
Nutrition Facts : Calories 645.1 calories, Carbohydrate 55.9 g, Cholesterol 110 mg, Fat 43.9 g, Fiber 2.5 g, Protein 12 g, SaturatedFat 21 g, Sodium 396.3 mg, Sugar 41.1 g
CHOCOLATE CANDY BAR CAKE
I made this once for a family gathering and now everyone insists that it be at every gathering! It's so easy; you use a box cake mix! For chopping the chocolate bars, I put them in the freezer, then hit them with a hammer while still in the wrapper
Provided by NOUELLETTE
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (8 inch) pans.
- In a large bowl, combine cake mix, milk, eggs, oil and instant vanilla pudding mix. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the frosting: In a large bowl, beat the cream cheese with the white sugar and confectioners' sugar until smooth. Fold in the whipped topping, pecans and chopped chocolate. Spread between layers and on top and sides of cake.
Nutrition Facts : Calories 735.8 calories, Carbohydrate 75.2 g, Cholesterol 81.4 mg, Fat 46.1 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 18.7 g, Sodium 535.4 mg, Sugar 60 g
CHOCOLATE CANDY BAR PIE
Steps:
- 1. Melt chocolate and butter in saucepan over low heat. Remove from heat; let stand 2 minutes. 2. Add whipped topping to saucepan; fold together until completely blended. 3. Pour chocolate mixture into pie crust. Cover with plastic lid; freeze at least 2 hours.
FABULOUS CANDY BAR PIE
Delicious! Very quick and easy to throw together. People will request the recipe over and over again.
Provided by GodzChild4ever
Categories Pie
Time 10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- Crush 5 of the candy bars.
- Combine Cool Whip, cream cheese and candy bars.
- Mix well.
- Place mixture in graham cracker crust.
- Crush the remaining candy bar and use for topping.
- Chill until firm (approximately 20-30 min).
- With this recipe I generally try to not use Light Cool Whip or fat free cream cheese unless I can chill the pie overnight - It has a tendency to make the pie run (even after it has chilled overnight) - You can use regular Cool Whip and reduced fat cream cheese, however.
- Candy bars: I prefer Butterfinger or Heath - They are usually sold in a 6 pack, but if you can't find the regular sized bars, purchase 2-10 packs of the fun sized bars (reserve 3 of them for topping).
Nutrition Facts : Calories 381.8, Fat 28.1, SaturatedFat 17, Cholesterol 31.2, Sodium 265.4, Carbohydrate 30.1, Fiber 0.5, Sugar 21.3, Protein 3.9
CHOCOLATE ALMOND CANDY BAR PIE
Make and share this Chocolate Almond Candy Bar Pie recipe from Food.com.
Provided by HeatherFeather
Categories Pie
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt marshmallows together with milk and broken up chocolate bars in a the top of a double boiler set over simmering water, stirring constantly.
- Once smooth, remove from heat and let cool.
- Whip cream until stiff peaks form, then fold gently into the cooled chocolate mixture.
- Stir in vanilla.
- Spread into pie shell and chill.
- Serve topped with mounds of sweetened whipped cream and garnish with shaved chocolate, if desired.
CREAMY CANDY BAR PIE
Here's a very rich and creamy pie that tastes terrific. A small sliver is all most folks can handle.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place candy bar pieces in the pie crust; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add the eggs, sour cream and peanut butter; beat on low speed just until combined. , Pour into crust. Bake at 325° until set, 35-40 minutes. Cool on wire rack. , In a large heavy saucepan, melt chocolate chips with cream over low heat; stir until smooth. Spread over filling. Refrigerate for 2 hours or overnight. Cut with a warm knife.
Nutrition Facts : Calories 427 calories, Fat 30g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 255mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 8g protein.
CANDY BAR PIE
A combination of a few recipes and this was created, kids love it! Regardless of someone finding this on TOH with similarities, I state this is a combination of 2 different Jello pudding recipes. I wanted the filling of one combined into the other. that is why there is a cream cheese filling in mine. I combined the two Jello pudding pie recipes to suit my needs.
Provided by Shawn C
Categories Pie
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix cream cheese and 2 tablespoon of the milk and vanilla in a bowl with wire whisk until smooth.
- Gently Stir in 2 cups Cool Whip.
- Add chopped up candy bars (save a little for top of pie): Set aside **Hint use a hand chopper like the Pampered Chef one--it makes it so much easier to chop!** or freeze first then smash with mallet to break up.
- Pour remaining milk in a large bowl add puddings and mix until smooth, should be really thick.
- Spoon 1 1/2 cup of pudding into crust and spread evenly.
- Stir in 1/2cup of the Cool Whip into remaining pudding and whip to incorporate. fold in another 1/4 c cool whip to make fluffy.
- Spread cream cheese mixture into crust on top of pudding.
- Spread other pudding mixture on top of candy bar mixture.
- Top with some chopped candy bars and garnish edges with cool whip if desired.
- Refrigerate at least 4 hours serve chilled.
- **To soften cream cheese, microwave for 15 seconds on high.
Nutrition Facts : Calories 903.3, Fat 55.9, SaturatedFat 33.1, Cholesterol 58.4, Sodium 913.3, Carbohydrate 94.3, Fiber 3.6, Sugar 69.6, Protein 10.9
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