Candy Bar Pie
The ultimate comfort food, Candy Bar Pie is a rich and decadent dessert that combines the best of chocolate and nuts. Perfect for any occasion, this easy-to-make pie will satisfy your sweet cravings and impress your guests!
Equipment
- 9-inch pie plate
- Saucepan
- Electric Mixer
Ingredients
- 1.5 cups walnuts coarsely ground
- 3 tablespoons butter melted
- 2 tablespoons granulated white sugar
- 4 1.5 ounce milk chocolate bars chopped
- 1.5 cups mini marshmallows (or 15 large)
- 0.5 cup whole milk
- 1 cup heavy whipping cream
- 0.5 teaspoon vanilla extract
- 2 cups Cool Whip
- 0.75 cup chocolate toffee candy bars chopped
Instructions
- Preheat your oven to 325℉.
- In a medium bowl, combine the walnuts, butter, and sugar.
- Press the walnut mixture onto the bottom and sides of a 9-inch pie plate, creating a firm, even crust.
- Bake the crust in the preheated oven for 12 to 14 minutes, or until the edges are golden. Let it cool.
- Combine the chocolate, marshmallows, and whole milk in a medium saucepan.
- Cook this mixture over medium heat, stirring until melted. Remove from heat and cool for 30 minutes.
- In a medium bowl, beat the heavy whipping cream and vanilla extract until soft peaks form.
- Add the cooled chocolate mixture to the whipped cream, stirring gently until combined.
- Scrape the filling into the baked pie crust and smooth the top.
- Top with Cool Whip and sprinkle with chopped chocolate toffee candy bars.
- Freeze the pie for 8 hours or until firm. Let it sit at room temperature for 10 to 15 minutes before slicing.
Notes
- Tip 1: If you’re preparing this recipe as gluten-free, just be sure to use brands of candy bars, marshmallows and whipped topping that are known to be GF.
- Tip 2: Swap walnuts for pecans or almonds if you prefer a different flavor.
- Tip 3: Use any favorite chocolate candy bar — chopped Snickers, Milky Way, or Butterfinger all work!
- Tip 4: For extra crunch and a salty/sweet balance, add a sprinkle of flaky sea salt on top before serving.
- Tip 5: For clean slices, freeze the pie for 15 to 20 minutes before serving — it helps the layers hold perfectly.