Creamy Candy Bar Dessert Recipes

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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

ULTIMATE CANDY BAR PIE



Ultimate Candy Bar Pie image

With nougat and creamy chocolate layers, and a candy bar crust and topping, this pie really is the ultimate dessert!

Provided by Danelle

Time 40m

Number Of Ingredients 12

3 full size Butterfinger candy bars
1 cup graham cracker crumbs
6 tablespoons butter, melted
2 (7 ounce) jars marshmallow creme
2/3 cup creamy peanut butter
1/4 cup toffee bits
1/3 cup heavy whipping cream
1 tablespoon corn syrup
1 cup chocolate chips
2 cups heavy whipping cream
1/4 cup sugar
Chopped candy bars, for garnish

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.

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.

LAYERED CANDY CANE DESSERT



Layered Candy Cane Dessert image

This fabulous dessert has the magical flavor of candy canes plus the bonus of an Oreo cookie crust. And it looks like a winter wonderland. -Dawn Kreuser, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 24 servings

Number Of Ingredients 9

1 package (14.3 ounces) Oreo cookies
6 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons 2% milk
1 carton (12 ounces) frozen whipped topping, thawed, divided
3/4 cup crushed candy canes (about 7 regular size), divided
2 packages (3.3 ounces each) instant white chocolate pudding mix
2-3/4 cups cold 2% milk

Steps:

  • Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse just until combined. Press onto bottom of a 13x9-in. dish. Refrigerate while preparing filling., Beat cream cheese, sugar and milk until smooth. Fold in 1 cup whipped topping and 1/2 cup crushed candies. Spread over crust., Whisk pudding mix and milk 2 minutes; spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate, covered, 4 hours. Sprinkle with remaining candies just before serving.

Nutrition Facts : Calories 251 calories, Fat 13g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 250mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

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.

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