Smart Choice Candy Bar Pie Recipes

NO-BAKE CANDY BAR PIE

No-Bake Candy Bar Pie image

"I've made this no-bake dessert for many occasions because the recipe is so simple and easy to remember," says Sharlie Hanson of Tulsa, Oklahoma. "I freeze the candy bars and use a rolling pin to make crushing them easy."

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 4

Ingredients

1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
4 Butterfinger candy bars (2.1 ounces each)
1 graham cracker crust (9 inches)

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.

Nutrition Facts : Calories 318 calories, Fat 21g fat (13g saturated fat), Cholesterol 31mg cholesterol, Sodium 220mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 0 fiber), Protein 4g protein.

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

Ingredients

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.

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