Chocolate Candy Bar Pie Food

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.

CHOCOLATE ALMOND CANDY BAR PIE

Steps:

• Melt marshmallows together with milk and broken up chocolate bars in a the top of a double boiler set over simmering water, stirring constantly.
• Once smooth, remove from heat and let cool.
• Whip cream until stiff peaks form, then fold gently into the cooled chocolate mixture.
• Stir in vanilla.
• Spread into pie shell and chill.
• Serve topped with mounds of sweetened whipped cream and garnish with shaved chocolate, if desired.

CHOCOLATE CANDY PIE

Steps:

• Whisk together the cocoa powder, cornstarch, sugar and salt in a medium saucepan. Gradually whisk in the milk in a slow stream. Whisk in the egg yolks.
• Place the mixture over medium heat and cook, whisking constantly, until it just begins to boil, 6 to 7 minutes. Reduce the heat to low and cook, whisking, until thick, about 1 minute. Remove from the heat and transfer to a large bowl. Whisk in the butter and vanilla. Cover with plastic wrap, pressing directly onto the surface of the pudding to prevent a skin from forming. Cool to room temperature, about 1 hour.
• Fold the chopped candy into the pudding. Whip 3/4 cup of the cream with an electric mixer just until stiff peaks form. Fold a third of the whipped cream into the pudding to lighten it, and then fold in the other two-thirds until no streaks remain. Transfer to the pie crust and freeze until firm but not frozen solid, about 3 hours.
• Whip the remaining 1/2 cup cream just until soft peaks form. Spread over the pie and garnish decoratively with sliced or chopped candy.

NO BAKE HERSHEY'S BAR PIE

Steps:

• Heat milk and marshmallows in top of a double boiler.
• Add Hershey bar and stir until melted and combined.
• Allow to cool to room temperature.
• Whip cream until stiff.
• Fold the whipped cream into the chocolate mixture and pour into the graham cracker crust.
• Chill at least one hour or until firm.

CANDY BAR PIE

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.

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.