Candy Bar Pie
A rich and creamy Candy Bar Pie with a walnut crust, silky chocolate filling, whipped cream, and chopped toffee bars on top. The perfect dessert for using leftover Halloween candy!
Foto: RecipeGirl
Ingredients
- 1½ cups (6 ounces) walnuts, (coarsely ground)
- 3 tablespoons butter, (melted)
- 2 tablespoons granulated white sugar
- Four 1.5 ounce milk chocolate bars, (chopped)
- 1½ cups mini marshmallows ((or 15 large))
- ½ cup whole milk
- 1 cup heavy whipping cream
- ½ teaspoon vanilla extract
- 2 cups Cool Whip
- ¾ cup chopped chocolate toffee candy bars
Steps
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Preheat the oven to 325℉.
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In a medium bowl combine the walnuts, butter and sugar. Press onto the bottom and sides of a 9 inch pie plate to form a firm, even crust. Bake for 12 to 14 minutes or until edges are golden. Set aside and let cool.
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In a medium saucepan, combine the chocolate, marshmallows and milk. Cook and stir over medium heat until the chocolate and marshmallows are melted. Remove from heat. Let cool for 30 minutes.
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In a medium bowl, use an electric mixer to beat the whipping cream and vanilla until soft peaks form. Add the cooled chocolate mixture and gently stir until combined. Scrape the filling into the baked pie crust and smooth the top.
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Top the filling with whipped topping and sprinkle candy bar pieces on top. Freeze the pie 8 hours or until firm.
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When ready to serve, let the pie sit at room temperature for 10 to 15 minutes before slicing.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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