Easy Caramel 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.

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.

ICE CREAM PIE WITH EASY CARAMEL SAUCE

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Crush the graham crackers in a food processor or resealable plastic bag. Pour the crumbs into a bowl and stir in the melted butter. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool completely.
• For the filling: Remove the ice cream from the freezer and allow to soften slightly. Mix in the pecans, peanut butter cups and peanut butter crunch candy bars and pour the ice cream mixture into the crust. Cover with foil and freeze until very hard, 1 to 2 hours.
• For the caramel sauce: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, while whisking gently, until thicker, 5 to 7 minutes. Add the vanilla and cook another minute to thicken further. Pour the sauce into a jar and refrigerate until cold.
• To serve, cut slices of the pie and serve on individual plates with cold caramel sauce spooned over the top and sprinkled with pecans. Serve with extra caramel sauce on the side.

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.

LAYERED CARAMEL CANDY BAR CHEESECAKE

Steps:

• Heat oven to 325°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray. Line bottoms of pans with cooking parchment paper rounds; lightly grease paper. Chop 2 candy bars into small pieces; store in refrigerator until needed.
• In large bowl, beat butter and sugar with electric mixer until smooth and creamy. Beat in cream cheese a little at a time until smooth; scrape down bowl. Beat in eggs one at a time until well combined. Add pudding mix and baking powder; beat well until smooth. Fold in refrigerated candy bar pieces. Divide batter evenly between pans, about 4 cups per pan. Smooth top with off-set spatula.
• Bake 55 to 60 minutes. Layers will puff up during baking and then deflate when removed from oven. Cool in pans on cooling racks 10 minutes. Freeze until solid, about 3 hours.
• Turn cheesecakes out onto cookie sheet; peel off paper. Store in freezer until ready to use.
• While Cheesecake Layers are freezing, heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening or cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed until well combined. Divide batter evenly among pans.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 10 minutes. Remove cake layers from pans onto cooling racks. Cool completely.
• To assemble, place 1 cake layer on serving plate or cake stand. Spread 1/4 cup caramel topping over top of cake layer. Place 1 frozen cheesecake layer on top of cake layer; top with 1/4 cup caramel topping. Repeat layering with another cake layer, another cheesecake layer, and finally top with remaining cake layer. Do not coat top cake layer with caramel.
• Use 1 container of frosting to evenly coat entire cheesecake. Using off-set spatula, swirl remaining container of frosting onto cake. Top with pieces from 2 candy bars. Refrigerate until cheesecake is well chilled before cutting, about 2 hours. Store in refrigerator.

CARAMEL CANDY BARS

Steps:

• Heat oven to 350°F. Grease rectangular pan, 13x9x2 inches.
• Heat caramels and milk in 2-quart saucepan over low heat, stirring frequently, until smooth.
• Stir together flour, oats, brown sugar, baking soda, salt and egg in large bowl. Stir in butter with fork until mixture is crumbly. Press half of the crumbly mixture in pan.
• Bake 10 minutes. Sprinkle chocolate chips and walnuts over baked layer. Drizzle with caramel mixture. Sprinkle with remaining crumbly mixture. Bake 20 to 25 minutes or until golden brown. Cool 30 minutes. Loosen edges from sides of pan; cool completely. For 54 bars, cut into 9 rows by 6 rows.

EASY CARAMEL-CANDY BAR PIE

Steps:

• Add milk gradually to 1/2 cup caramel topping in large bowl, stirring after each addition until blended. Add pudding mixes; beat 2 min. (Pudding mixture will be thick.) Stir in half the COOL WHIP; sprinkle with candy.
• Pour into crust.
• Refrigerate 3 hours. Top with remaining COOL WHIP, then drizzle with remaining caramel topping just 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).

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.

GIANT CARAMEL CANDY BAR CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease a 12x4½- in (30x11-cm) baking pan and line with parchment paper.
• Make the shortbread: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the butter. Use your hands to work it into the flour until a dough forms. Transfer to the prepared loaf pan and spread evenly. Cover with foil.
• Bake for 45 minutes, then remove the foil and bake for another 45-60 minutes, until light golden brown. Let cool completely.
• Make the caramel filling: In a medium, heavy-bottomed saucepan, combine the brown sugar, corn syrup, butter, cream, and salt. Over medium-high heat, bring the caramel to a boil and let cook for 5 minutes. 5. Then, reduce the heat to low and cook for 10 more minutes, until slightly deeper golden in color. Remove the pot from the heat.
• Pour the caramel over the shortbread cookie. Let cool in the refrigerator for 2 hours or until set.
• Once the cookie has chilled, line a baking sheet with parchment paper.
• Make the chocolate ridges. Pour ⅓ of the melted chocolate onto the prepared baking sheet and spread into a 13x5-inch (33x12 cm) rectangle.
• Lift the cookie out of the pan using the parchment paper, and remove the paper. Place the cookie on top of the chocolate rectangle. Pour the remaining melted chocolate on top of the caramel. Spread the chocolate to the edges in a zig-zag motion to create textured ridges. Return to the refrigerator for 20 minutes, until the chocolate hardens.
• While the cookie is chilling, make the chocolate glaze: Add the chocolate chips and coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30 seconds intervals, stirring between each, until smooth. Set aside to cool for 15 minutes.
• Remove the cookie from the refrigerator. Invert 2 jars or glasses on a baking sheet or piece of parchment paper. Set the cookie bar on the jars and pour the chocolate glaze over the cookie. Use a spatula to carefully push the chocolate over the edges of the cookie to coat the sides, being careful not to flatten the edges. Carefully return to the refrigerator to chill for at least 1 hour, until the chocolate is hardened. Keep refrigerated until ready to serve.
• Cut into ¾-inch (2 cm) thick slices with a sharp knife.
• Enjoy!

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.

EASY PEANUT BUTTER-CANDY BAR PIE

Steps:

• Add milk gradually to peanut butter in large bowl, stirring constantly with whisk until blended. Add pudding mixes; beat 2 min. (Pudding will be thick.) Stir in half the COOL WHIP and chopped candy.
• Pour into crust.
• Top with remaining COOL WHIP; drizzle with caramel topping.

CARAMEL CANDY BAR COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, oats, baking soda, and salt in a bowl.
• Beat butter in a bowl using an electric mixer for 30 seconds. Add sugar and beat until fluffy. Beat in the oat mixture until crumbly; do not overmix. Reserve 1 cup of the crust mixture and press the rest into the bottom of a 9x13-inch rimmed baking pan.
• Bake in the preheated oven until firm and browned, about 10 minutes. Leave oven on; remove crust and let cool in the pan for 10 minutes.
• Combine caramels and evaporated milk in a saucepan over low heat. Cook and stir until caramels melt and mixture is smooth, about 5 minutes. Spread over the prebaked cookie crust; sprinkle reserved crust mixture, nuts, and butterscotch chips on top.
• Bake in the hot oven until golden, 15 to 20 minutes. Cool in the pan on a wire rack. Cut into bars.