Creamy Candy Bar Dessert Recipes

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CREAMY CANDY BAR DESSERT



Creamy Candy Bar Dessert image

Here's a dessert you'll have a hard time resisting until the end of the meal. It's every bit as yummy as it looks. One taste and you'll be smiling like a kid in a candy store-no matter what age you are!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 15 servings.

Number Of Ingredients 9

2 cups graham cracker crumbs
3 tablespoons sugar
1/2 cup butter, melted
1 jar (11-3/4 ounces) hot fudge ice cream topping
FILLING:
1/2 cup cold milk
2 packages (3.4 ounces each) instant vanilla or chocolate pudding mix
2 cartons (16 ounces each) frozen whipped topping, thawed
6 to 7 (2.07 ounces each) Snickers candy bars, chopped, divided

Steps:

  • In a small bowl, combine the crumb and sugar; stir in butter. Press onto an ungreased 13-in. x 9-in. dish. In a small saucepan, heat the fudge topping over low heat until warmed; pour evenly over crust. Cool. , In a large bowl, beat the milk, pudding mix and whipped topping for 2-3 minutes or until stiff, scraping sides of bowl often. Stir in three-fourths of the candy bar pieces. Pour over crust. Sprinkle with remaining candy bar pieces. Cover and refrigerate for 2-3 hours or overnight. Refrigerate leftovers.

Nutrition Facts : Calories 316 calories, Fat 15g fat (10g saturated fat), Cholesterol 18mg cholesterol, Sodium 263mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

CREAMY CANDY BAR DESSERT



Creamy Candy Bar Dessert image

Everyone likes this no-bake dessert! It can be made a day ahead of time or a couple of hours before serving. I like the recipe with Snickers bars, but if you don't like nuts, Three Musketeers taste good too!

Provided by RyGuy

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups graham cracker crumbs
3 tablespoons sugar
1/2 cup margarine, melted
1 (11 3/4 ounce) jar chocolate fudge topping
1/2 cup milk
2 (3 1/2 ounce) packages instant chocolate pudding mix
2 (16 ounce) cartons Cool Whip, thawed
7 Snickers candy bars, chopped, divided

Steps:

  • For crust:.
  • In a bowl, combine crumbs and sugar.
  • Stir in margarine.
  • Press into ungreased 13x9 pan.
  • In a small saucepan, heat the fudge topping over low heat until warmed.
  • Pour fudge topping over crust.
  • Allow to cool for 15 minutes.
  • For filling:.
  • In a mixing bowl, beat the milk, pudding and Cool Whip for 2-3 minutes or until stiff, scraping sides of bowl often.
  • Stir in the candy bars making sure you save some for the top. (About 6 bars).
  • Pour over crust.
  • Sprinkle the remaining candy bar pieces over the top.
  • Cover and refrigerate for 2-3 hours or overnight.
  • Refrigerate leftovews.

Nutrition Facts : Calories 700.6, Fat 37.6, SaturatedFat 21.9, Cholesterol 6.6, Sodium 605.1, Carbohydrate 85.3, Fiber 2.6, Sugar 59.3, Protein 7

CHOCOLATE CANDY BAR ROUNDS



Chocolate Candy Bar Rounds image

Provided by Trisha Yearwood

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

2 cups semisweet chocolate chips
2 teaspoons coconut oil
1/2 cup marshmallow creme, such as Marshmallow Fluff
2 tablespoons smooth peanut butter, not natural, such as Jif or Skippy
1/3 cup good-quality caramel sauce, such as Ghirardelli
2 to 3 tablespoons confectioners' sugar
Coconut oil spray, for the spoons
1/3 cup coarsely chopped salted roasted peanuts
1/2 cup white chocolate candy melting wafers
1/4 cup popping candies, such as Pop Rocks

Steps:

  • For the chocolate layer: Combine the chocolate chips and coconut oil in a double boiler over low heat. Heat until melted and stir until smooth. Let sit until thickened slightly, 10 to 15 minutes.
  • Spoon 1 tablespoon of the chocolate mixture into each cavity of a 6-cavity round cylinder silicone mold (2-inch-wide by 1-inch-deep cavities). Use a small pastry brush to paint the chocolate up the sides of the molds, making sure to cover the entire inside of each mold. (If your chocolate is too hot and doesn't coat the molds, refrigerate for a few minutes, then try again.) Refrigerate or freeze until set, about 10 minutes.
  • For the nougat layer: Stir the marshmallow creme and peanut butter together in a small bowl. It should be the consistency of putty.
  • For the caramel layer: Put the caramel sauce in a separate bowl. Stir in the confectioners' sugar 1 tablespoon at a time, until the mixture is thick but still pourable.
  • For the assembly: Grease 2 teaspoons with coconut oil spray. Use the teaspoons to place a heaping tablespoon of the nougat into each mold, pressing to make a smooth layer. Sprinkle over the peanuts and press into the nougat. Use the same teaspoons to add a heaping tablespoon of the caramel to each mold, stopping about 1/4 inch from the top of the molds. Pour the remaining chocolate over the caramel and spread gently with a small offset spatula to completely cover the caramel. Refrigerate or freeze until set, at least 30 minutes.
  • Remove the chocolates from the molds. Microwave the candy melting wafers in a microwave-safe bowl in 30-second increments, stirring in between each, until melted and smooth. Drizzle the melted white candy over top of the rounds and sprinkle over the popping candies to decorate.

CHOCOLATE CANDY BAR DESSERT



Chocolate Candy Bar Dessert image

Five luscious layers of cookie crumbs, cream cheese, candy bars, chocolate pudding and COOL WHIP add up to one incredible no-bake dessert.

Provided by My Food and Family

Categories     Home

Time 2h40m

Yield 32 servings

Number Of Ingredients 8

2 cups finely crushed chocolate wafer cookies
1/2 cup sugar, divided
1/2 cup butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup chopped chocolate-coated caramel and nougat bars, divided
2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
3 cups cold milk

Steps:

  • Combine wafer crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Refrigerate 10 min.
  • Beat cream cheese and remaining sugar in medium bowl with whisk until blended. Gently stir in half the COOL WHIP; spread over crust. Sprinkle with 3/4 cup chopped chocolate bars.
  • Beat pudding mixes and milk with whisk 2 min.; pour over dessert. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
  • Refrigerate 2 hours or until firm. Top with remaining chopped chocolate bars before serving.

Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

CREAMY CANDY BAR DESSERT



Creamy Candy Bar Dessert image

Here's a dessert you'll have a hard time resisting until the end of the meal. It's every bit as yummy as it looks. One taste and you'll be smiling like a kid in a candy store--no matter what age you are!

Provided by Allrecipes Member

Time 30m

Yield 15

Number Of Ingredients 8

2 cups graham cracker crumbs (about 32 squares)
3 tablespoons sugar
½ cup butter or margarine, melted
1 (12 ounce) jar hot fudge ice cream topping
½ cup cold milk
2 (3.4 ounce) packages instant vanilla or chocolate pudding mix
2 (16 ounce) containers frozen whipped topping, thawed
6 (2.07 ounce) bars Snickers ® candy, chopped, divided

Steps:

  • In a bowl, combine the crumb and sugar; stir in butter. Press onto an ungreased 13-in. x 9-in. x 2-in. dish. In a small saucepan, heat the fudge topping over low heat until warmed; pour evenly over crust. Cool.
  • In a mixing bowl, beat the milk, pudding mix and whipped topping for 2-3 minutes or until stiff, scraping sides of bowl often. stir in three-fourths of the candy bar pieces. Pour over crust. Sprinkle with remaining candy bar pieces. Cover and refrigerate for 2-3 hours or overnight. Refrigerate leftovers.

Nutrition Facts : Calories 540.2 calories, Carbohydrate 64.4 g, Cholesterol 20 mg, Fat 30.7 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 20.4 g, Sodium 425 mg, Sugar 50.8 g

CREAMY CANDY BAR DESSERT



Creamy Candy Bar Dessert image

Make and share this Creamy Candy Bar Dessert recipe from Food.com.

Provided by Chef mariajane

Categories     Bar Cookie

Time 15m

Yield 36 bars

Number Of Ingredients 8

2 cups graham wafer crumbs
3 tablespoons sugar
1/2 cup butter, melted
1 (11 3/4 ounce) jar chocolate fudge topping
1 1/2 cups cold milk
2 (4 ounce) packages instant vanilla pudding or 2 (4 ounce) packages chocolate instant pudding
2 (16 ounce) cartons frozen whipped topping, thawed
5 -7 Snickers candy bars, chopped, divided

Steps:

  • In a bowl, combine the crumbs and sugar; stir in butter. Press into an ungreased 13x9-inch dish. In a small saucepan, heat the fudge topping over low heat until warmed; pour evenly over crust. Cool.
  • In a mixing bowl, beat the milk, pudding mix and whipped topping for 2-3 minutes or until stiff, scraping sides of bowl often. Stir in 3/4 cup of the candy bar pieces. Pour over crust. Sprinkle with remaining candy bar pieces. Cover and rerigerate for 2-3 hours, or overnight. Cut into squares.

Nutrition Facts : Calories 226.8, Fat 12.2, SaturatedFat 8.4, Cholesterol 9.5, Sodium 198.5, Carbohydrate 27.7, Fiber 0.6, Sugar 21.2, Protein 2.1

CANDY BAR FREEZER DESSERT



Candy Bar Freezer Dessert image

In Hoskins, Nebraska, Melissa Heberer combines butter pecan ice cream and instant pudding to create this sweet frozen treat. A crushed Butterfinger candy bar adds crunch to the tasty topping.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12-15 servings.

Number Of Ingredients 8

2 cups graham cracker crumbs
1 cup crushed saltines (about 30 crackers)
1/2 cup butter, melted
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
4 cups butter pecan ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 Butterfinger candy bar (2.1 ounces), chopped

Steps:

  • In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. dish. Cover and refrigerate., In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer., In a small bowl, combine chopped candy bar and remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours.

Nutrition Facts : Calories 320 calories, Fat 19g fat (10g saturated fat), Cholesterol 34mg cholesterol, Sodium 375mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

CREAMY CANDY BAR DESSERT



Creamy Candy Bar Dessert image

Here's a dessert you'll have a hard time resisting until the end of the meal. It's every bit as yummy as it looks. One taste and you'll be smiling like a kid in a candy store--no matter what age you are!

Provided by Allrecipes Member

Time 30m

Yield 15

Number Of Ingredients 8

2 cups graham cracker crumbs (about 32 squares)
3 tablespoons sugar
½ cup butter or margarine, melted
1 (12 ounce) jar hot fudge ice cream topping
½ cup cold milk
2 (3.4 ounce) packages instant vanilla or chocolate pudding mix
2 (16 ounce) containers frozen whipped topping, thawed
6 (2.07 ounce) bars Snickers ® candy, chopped, divided

Steps:

  • In a bowl, combine the crumb and sugar; stir in butter. Press onto an ungreased 13-in. x 9-in. x 2-in. dish. In a small saucepan, heat the fudge topping over low heat until warmed; pour evenly over crust. Cool.
  • In a mixing bowl, beat the milk, pudding mix and whipped topping for 2-3 minutes or until stiff, scraping sides of bowl often. stir in three-fourths of the candy bar pieces. Pour over crust. Sprinkle with remaining candy bar pieces. Cover and refrigerate for 2-3 hours or overnight. Refrigerate leftovers.

Nutrition Facts : Calories 540.2 calories, Carbohydrate 64.4 g, Cholesterol 20 mg, Fat 30.7 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 20.4 g, Sodium 425 mg, Sugar 50.8 g

MOM'S FAVORITE CANDY BARS



Mom's Favorite Candy Bars image

Looking for chocolate dessert using Betty Crocker® oatmeal cookie mix? Then check out this candy bar recipe.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 32

Number Of Ingredients 7

1/2 cup butter
1/4 cup light corn syrup
3/4 cup chunky peanut butter
1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 cup butterscotch chips
1 cup dry-roasted peanuts

Steps:

  • Heat oven to 375°F. Spray 13x9-inch pan with cooking spray.
  • In 2 quart saucepan melt butter, corn syrup and 1/4 cup of the peanut butter over medium heat stirring frequently until melted. Stir in cookie mix until soft dough forms. Press dough in bottom of prepared pan.
  • Bake 11 to 13 minutes, or until edges begin to brown. Cool completely, about 45 minutes.
  • In medium microwavable bowl, mix chocolate chips, butterscotch chips and remaining 1/2 cup peanut butter. Microwave uncovered on High for 1 to 2 minutes, stirring once, until melted. Stir in peanuts. Spread evenly over cookie bars. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 8 rows by 4 rows.

Nutrition Facts : Calories 250, Carbohydrate 27 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 17 g, TransFat 0 g

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