CREAMY CANDY BAR DESSERT
Everyone likes this no-bake dessert! It can be made a day ahead of time or a couple of hours before serving. I like the recipe with Snickers bars, but if you don't like nuts, Three Musketeers taste good too!
Provided by RyGuy
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- For crust:.
- In a bowl, combine crumbs and sugar.
- Stir in margarine.
- Press into ungreased 13x9 pan.
- In a small saucepan, heat the fudge topping over low heat until warmed.
- Pour fudge topping over crust.
- Allow to cool for 15 minutes.
- For filling:.
- In a mixing bowl, beat the milk, pudding and Cool Whip for 2-3 minutes or until stiff, scraping sides of bowl often.
- Stir in the candy bars making sure you save some for the top. (About 6 bars).
- Pour over crust.
- Sprinkle the remaining candy bar pieces over the top.
- Cover and refrigerate for 2-3 hours or overnight.
- Refrigerate leftovews.
Nutrition Facts : Calories 700.6, Fat 37.6, SaturatedFat 21.9, Cholesterol 6.6, Sodium 605.1, Carbohydrate 85.3, Fiber 2.6, Sugar 59.3, Protein 7
CREAMY CANDY BAR DESSERT
Make and share this Creamy Candy Bar Dessert recipe from Food.com.
Provided by Chef mariajane
Categories Bar Cookie
Time 15m
Yield 36 bars
Number Of Ingredients 8
Steps:
- In a bowl, combine the crumbs and sugar; stir in butter. Press into an ungreased 13x9-inch dish. In a small saucepan, heat the fudge topping over low heat until warmed; pour evenly over crust. Cool.
- In a mixing bowl, beat the milk, pudding mix and whipped topping for 2-3 minutes or until stiff, scraping sides of bowl often. Stir in 3/4 cup of the candy bar pieces. Pour over crust. Sprinkle with remaining candy bar pieces. Cover and rerigerate for 2-3 hours, or overnight. Cut into squares.
Nutrition Facts : Calories 226.8, Fat 12.2, SaturatedFat 8.4, Cholesterol 9.5, Sodium 198.5, Carbohydrate 27.7, Fiber 0.6, Sugar 21.2, Protein 2.1
TOFFEE DESSERT
A graham cracker crust filled with creamy chocolate and vanilla pudding then covered with whipped topping and candy bar pieces. A quick, delicious dessert that is sure to please anyone with a sweet tooth!
Provided by thedailygourmet
Categories Desserts Chocolate Dessert Recipes
Time 8h25m
Yield 12
Number Of Ingredients 10
Steps:
- Place the chocolate covered toffee bar and chocolate covered crispy peanut butter flavored candy bar in the freezer and let freeze 8 hours or overnight.
- In a medium bowl, mix together the saltine crackers, graham crackers, and melted butter. Press the mixture into the bottom of a 9x13 inch pan to make a crust. Chill crust in the refrigerator while you make the filling.
- In a large bowl, beat together the instant vanilla pudding mix, instant chocolate pudding mix, and milk. Fold in 12 ounces frozen whipped topping. Spread the filling over the prepared crust. Cover the filling with the remaining frozen whipped topping.
- Crush the frozen chocolate covered toffee bar and chocolate-covered crispy peanut butter flavored candy bar. Sprinkle the dessert with the crushed candy bars. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 451.3 calories, Carbohydrate 55.5 g, Cholesterol 25.3 mg, Fat 24.5 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 16.9 g, Sodium 617.3 mg, Sugar 39 g
CHOCOLATE CANDY BAR DESSERT
Five luscious layers of cookie crumbs, cream cheese, candy bars, chocolate pudding and COOL WHIP add up to one incredible no-bake dessert.
Provided by My Food and Family
Categories Home
Time 2h40m
Yield 32 servings
Number Of Ingredients 8
Steps:
- Combine wafer crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Refrigerate 10 min.
- Beat cream cheese and remaining sugar in medium bowl with whisk until blended. Gently stir in half the COOL WHIP; spread over crust. Sprinkle with 3/4 cup chopped chocolate bars.
- Beat pudding mixes and milk with whisk 2 min.; pour over dessert. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
- Refrigerate 2 hours or until firm. Top with remaining chopped chocolate bars before serving.
Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHOCOLATE PEANUT BUTTER DREAM BARS
Who doesn't like this dessert duo? Add your favorite combination of candies to garnish the tops of these chocolate peanut butter dream bars. -Cindi DeClue, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, finely crush 24 of the cookies; stir in melted butter. Press onto the bottom of an ungreased 9-in. square baking pan. Bake until lightly browned, about 10 minutes. Cool completely., In a small bowl, whisk pudding mix and milk until smooth; spread over cooled crust. In another small bowl, beat cream cheese, powdered sugar and peanut butter. Fold in 1 cup whipped topping. Spoon cream cheese mixture over pudding; gently spread to cover pudding. Spread remaining whipped topping over cream cheese layer. Cover and refrigerate for at least 2 hours. , Coarsely crush remaining 8 cookies. Sprinkle crushed cookies and chips over whipped topping before serving.
Nutrition Facts : Calories 448 calories, Fat 25g fat (12g saturated fat), Cholesterol 23mg cholesterol, Sodium 300mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 2g fiber), Protein 8g protein.
SKOR CHOCOLATE BAR DESSERT
This creamy, dreamy dessert is so quick and easy to make! I made it for Father's Day and AGAIN I almost didn't get any because people were coming back for seconds before some of us even had a chance to taste it! Prep time does not include setting time.
Provided by MMers
Categories Dessert
Time 15m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Mix crumbs, 1/4 cup sugar and butter in a 13 by 9 inch pan.
- Press firmly onto bottom of pan.
- Refrigerate for 10 minutes.
- Beat cream cheese and remaining 1/4 cup sugar in medium bowl until smooth.
- Gently stir in 1/2 of the Cool Whip.
- Spread evenly over crust.
- Sprinkle chopped Skor bars over cream cheese layer.
- Pour milk into a large bowl.
- Add pudding mixes.
- Beat for one minute.
- Pour over Skor layer.
- Let stand for 5 minutes or until thickened.
- Spread remaining Cool Whip over pudding layer.
- Refrigerate for 2 hours.
- Cut into squares.
- Store leftovers in fridge.
- Note: I placed the Skor chocolate bars in the freezer for about 30 minutes to make chopping easier.
- Actually, I used a hammer to break them into pieces.
CANDY BAR FREEZER DESSERT
In Hoskins, Nebraska, Melissa Heberer combines butter pecan ice cream and instant pudding to create this sweet frozen treat. A crushed Butterfinger candy bar adds crunch to the tasty topping.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. dish. Cover and refrigerate., In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer., In a small bowl, combine chopped candy bar and remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours.
Nutrition Facts : Calories 320 calories, Fat 19g fat (10g saturated fat), Cholesterol 34mg cholesterol, Sodium 375mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
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33 DESSERT BAR RECIPES FOR YOUR NEXT PARTY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Jul 7, 2021Category Desserts, Recipe Roundup
- Oreo Cookies & Cream Blondie Bars. As much as I love a big piece of fudgy brownie, I just go weak in the knees at the first bite of a thick and chewy blondie.
- Date Squares. Dates are sweet and sticky, with a natural caramel flavor. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Ghirardelli Brownie Mix Recipe. I’ve been a baker and pastry chef for a long time now, but I’m more than happy to turn to a boxed brownie mix when I’m in a rush.
- Honey Cinnamon Almond Squares. The crust for this recipe is a lovely, lightly spiced cinnamon shortbread, which is super tasty just by itself. It’s also an excellent option if you have some leftover apples or pumpkin filling.
- Cheesecake Brownies. I’m very much a dessert-lover and will fill my plate with a little bit of everything given the chance. I’ve also been known to mix and match my desserts to make something extra special!
- Macaroon Madness Bars. Coconut macaroons are light and straightforward little cookies that need just a handful of ingredients and a little patience. Unfortunately, they’re pretty sticky, which can make portioning them out a hassle.
- Scotcheroos. These delicious rice Krispie bars get their name from the chocolate-butterscotch layer on the top. It’s creamy, rich, and so, so tasty! But that’s not all!
- Chocolate Chip Banana Bars. Other than mango, I think my favorite fruit has to be bananas, and if I see a banana-based recipe, I get very excited! These are especially moreish since they’re kind of a cross between banana bread and banana blondies.
- Homemade Cherry Pie Bars. You really can’t beat the look of vibrant red cherry pie filling with a golden crust and sweet vanilla glaze. This recipe uses a more cobbler-like base instead of a crumbly shortbread crust (which is very typical of these kinds of dessert bars).
- Rice Krispie Treats. Rice Krispie Treats will always be a crowd-pleaser, and it’s a fun recipe to make with kids. Is it sticky? Yes. Will you eat more than you get into the dish?
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