Creamy Candy Bar Pie Recipes

CANDY BAR PIE II

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.

ULTIMATE CANDY BAR PIE

Steps:

• In the bowl of a food processor, pulse Butterfinger candy bars into fine crumbs. In a medium bowl, combine candy bar crumbs, graham cracker crumbs, and melted butter. Press the mixture into bottom and up sides of a 9-inch pie plate. Freeze until firm, about 10 minutes.
• With an electric mixer, beat marshmallow creme, peanut butter, and toffee bits until combined. Spoon mixture into prepared crust, and smooth top. Set aside.
• In a microwave-safe bowl, microwave 1/3 cup cream and corn syrup until hot, about 30 seconds. Stir chocolate chips into hot cream mixture until melted and smooth. Pour chocolate mixture over marshmallow and peanut butter filling and smooth top.
• Cover and refrigerate until chilled, at least one hour, but up to 3 days.
• When ready to serve, combine 2 cups whipping cream and 1/4 cup sugar in a large bowl. Beat with an electric mixer until soft peaks form.
• Top pie with whipped cream and garnish with chopped candy bars before serving.

NO-BAKE CANDY BAR PIE

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.

CREAMY CANDY BAR PIE

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.

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.

CANDY BAR PIE

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.

FABULOUS CANDY BAR PIE

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).

DELICIOUS PIE BAR: CLOUD CANDY PIE RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• In a medium bowl, mix together the graham cracker crumbs and butter until fully incorporated.
• Pour the crumbs into the prepared baking sheet and press firmly in an even layer. Transfer to the refrigerator to firm, about 1 hour.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the pudding mix and heavy cream and whip until light and fluffy, about 5 minutes.
• Spread the pudding over the crust and top with the candy pieces.
• Slice into 12 bars and serve with a dollop of whipped cream.
• Enjoy!

5 MINUTE CANDY BAR PIE

Steps:

• Beat milk, pudding mixes and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.).
• Reserve 1/4 cup of the candy bars. Stir remaining candy into pudding mixture. Spoon mixture in crust, spreading evenly. Spread remaining whipped topping over pudding layer in crust.
• Sprinkle top with remaining candy. Enjoy immediately or refrigerate until ready to serve.