DEEP-DISH SNICKERS PIE
Every bite of this over-the-top pie contains a blast of chocolate, nougat and peanut -- from the crust to the filling and topping.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Melt 1 cup of the candy bars with the butter in a small saucepan over medium heat, whisking frequently, about 4 minutes.
- Pulse the cookies in a food processor to fine crumbs. Drizzle in the candy mixture until the crumbs are completely coated. Firmly press the crumb mixture into the bottom and up the side of a 9-inch deep-dish pie plate. Bake until the crust is set, 10 to 12 minutes. Spread the dulce de leche over the warm crust with an offset spatula then drizzle with 1/4 cup hot fudge; set aside.
- For the filling: Beat the peanut butter, cream cheese and sugar in a large bowl with an electric mixer on medium speed until combined. Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Fold in the remaining 1 cup chopped candy bars. Pour the filling into the crust, evening out the top with a spatula. Drizzle with the remaining 1/4 cup hot fudge sauce.
- Make a decorative ring around the edge of the pie (do not cover the crust) with more chopped candy bars, overlapping them slightly. Inside that ring, make a second ring with the chopped peanuts. Chill until set, at least 4 hours and up to overnight.
NO-BAKE CANDY BAR PIE
"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
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.
CANDY BAR PIE
Think you've left childhood behind? Not so fast. Just see how hard it is to be patient waiting for your slice of this creamy layered pie with chunks of caramel-peanut nougat.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 10 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 20 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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.
EASY PEANUT BUTTER-CANDY BAR PIE
Made with instant pudding, peanut butter and a finely chopped candy bar, this easy pie looks like it could be the centerpiece of a bakery window!
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
TAKE 5 CANDY BAR PIE
Make and share this Take 5 Candy Bar Pie recipe from Food.com.
Provided by gailanng
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For the crust: Preheat oven to 350 degrees. Stir together the ground pretzels, melted butter, sugar, and salt. Press the pretzel mixture firmly into the bottom of a 9-inch pie pan. Bake for 10 minutes. Remove from the oven and chill until firm, about 45 minutes to 1 hour.
- For the caramel sauce: Whisk the sugar, water and corn syrup in a medium-size heavy saucepan until well combined. Bring to a boil over medium-high heat. As it's coming to a boil, dip a pastry brush in water and brush down the sides of the pot to remove any sugar stuck to the sides. Cook the sugar mixture, without stirring, until it becomes a rich caramel color, about 10 minutes. Remove from the heat and slowly whisk in the warmed cream until the caramel sauce is smooth, using caution as the mixture may bubble up. (If the sauce seizes, stir it over low heat until the hardened caramel is melted.) Whisk in the butter and set aside.
- For the pie: Carefully smooth the warmed peanut butter evenly over the bottom of the pretzel crust. Refrigerate for 10 minutes. Drizzle the caramel sauce over the peanut butter layer and gently spread with the back of a spoon. Sprinkle the chopped peanuts over the caramel layer. Refrigerate for another 10 minutes, if necessary. Finish with a smooth layer of melted chocolate. Refrigerate the pie until the chocolate is firm, about 30 minutes. Pie can then remain at room temperature until serving.
Nutrition Facts : Calories 705.5, Fat 53.2, SaturatedFat 28, Cholesterol 68.8, Sodium 413.1, Carbohydrate 62, Fiber 8, Sugar 25.6, Protein 12.6
CANDY BAR PIE
A combination of a few recipes and this was created, kids love it! Regardless of someone finding this on TOH with similarities, I state this is a combination of 2 different Jello pudding recipes. I wanted the filling of one combined into the other. that is why there is a cream cheese filling in mine. I combined the two Jello pudding pie recipes to suit my needs.
Provided by Shawn C
Categories Pie
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix cream cheese and 2 tablespoon of the milk and vanilla in a bowl with wire whisk until smooth.
- Gently Stir in 2 cups Cool Whip.
- Add chopped up candy bars (save a little for top of pie): Set aside **Hint use a hand chopper like the Pampered Chef one--it makes it so much easier to chop!** or freeze first then smash with mallet to break up.
- Pour remaining milk in a large bowl add puddings and mix until smooth, should be really thick.
- Spoon 1 1/2 cup of pudding into crust and spread evenly.
- Stir in 1/2cup of the Cool Whip into remaining pudding and whip to incorporate. fold in another 1/4 c cool whip to make fluffy.
- Spread cream cheese mixture into crust on top of pudding.
- Spread other pudding mixture on top of candy bar mixture.
- Top with some chopped candy bars and garnish edges with cool whip if desired.
- Refrigerate at least 4 hours serve chilled.
- **To soften cream cheese, microwave for 15 seconds on high.
Nutrition Facts : Calories 903.3, Fat 55.9, SaturatedFat 33.1, Cholesterol 58.4, Sodium 913.3, Carbohydrate 94.3, Fiber 3.6, Sugar 69.6, Protein 10.9
CANDY BAR PIE II
Layers of chocolate, cream cheese, and nuts .... a crowd pleasing pie good for any occasion.
Provided by Vickie
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 645.1 calories, Carbohydrate 55.9 g, Cholesterol 110 mg, Fat 43.9 g, Fiber 2.5 g, Protein 12 g, SaturatedFat 21 g, Sodium 396.3 mg, Sugar 41.1 g
5 MINUTE CANDY BAR PIE
Make and share this 5 Minute Candy Bar Pie recipe from Food.com.
Provided by MirandaLee
Categories Pie
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 349, Fat 17.7, SaturatedFat 9.1, Cholesterol 5.6, Sodium 567.1, Carbohydrate 45.2, Fiber 1.3, Sugar 25.5, Protein 3.6
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- Place pie crust in a 9” pie plate, crimping as desired. Press the sides of the crust so they are firmly attached to the edges of the pie plate.
- Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment (or you can use a hand mixer). Add eggs and vanilla and beat until combined. Add baking powder, salt, and flour and mix.
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