Candy Bar Cream Pie Recipes

CREAMY CANDY BAR PIE

Steps:

• Place candy bar pieces in the pie crust; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add the eggs, sour cream and peanut butter; beat on low speed just until combined. , Pour into crust. Bake at 325° until set, 35-40 minutes. Cool on wire rack. , In a large heavy saucepan, melt chocolate chips with cream over low heat; stir until smooth. Spread over filling. Refrigerate for 2 hours or overnight. Cut with a warm knife.

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.

CANDY BAR PIE II

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.

TAKE 5 CANDY BAR PIE

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.

FABULOUS CANDY BAR PIE

Steps:

• Crush 5 of the candy bars.
• Combine Cool Whip, cream cheese and candy bars.
• Mix well.
• Place mixture in graham cracker crust.
• Crush the remaining candy bar and use for topping.
• Chill until firm (approximately 20-30 min).
• With this recipe I generally try to not use Light Cool Whip or fat free cream cheese unless I can chill the pie overnight - It has a tendency to make the pie run (even after it has chilled overnight) - You can use regular Cool Whip and reduced fat cream cheese, however.
• Candy bars: I prefer Butterfinger or Heath - They are usually sold in a 6 pack, but if you can't find the regular sized bars, purchase 2-10 packs of the fun sized bars (reserve 3 of them for topping).

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.