Heath Bar Ice Cream Pie With Hot Fudge Sauce Recipes

HEATH BAR ICE CREAM PIE WITH HOT FUDGE SAUCE

Heath Bar Ice Cream Pie With Hot Fudge Sauce image

If you like Heath bars, you'll LOVE this fabulous, do-ahead dessert! An easy, impressive recipe with very little last minute preparation.

Provided by Leslie in Texas

Categories Pie

Time 48m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups chocolate wafer crumbs (Oreos has crumbs ready-made in a box, usually where graham cracker crumbs are located)
1/4 cup melted butter
12 Heath candy bars, refrigerated to harden (or more to taste!)
1/2 gallon of your favorite vanilla ice cream
1/2 cup butter
1 (12 ounce) package chocolate chips
2 cups powdered sugar
1 (13 ounce) can evaporated milk
2 teaspoons vanilla

Steps:

Mix together the chocolate crumbs and the butter and pat onto the bottom of a 13X9X2 inch pan.
Place in freezer to firm up while preparing filling.
Remove Heath Bars from refrigerator and crush into smallish pieces.
Soften ice cream and mix with the crushed candy bars.
Carefully spread the ice cream over the crumb crust, cover with foil and freeze overnight.
Sauce: In a double boiler, melt chocolate chips and butter, stirring often.
Add sugar and evaporated milk and cook until thickened,stirring, about 8 minutes.
Remove from heat and add vanilla.
Serve warm over squares of ice cream pie.
Sauce can be made ahead.
Refrigerate until needed and slowly warm again to serve.
Note: This sauce keeps well, refrigerated, and is nice to have on hand for instant desserts.

Nutrition Facts : Calories 807.8, Fat 47, SaturatedFat 28, Cholesterol 101.9, Sodium 384.6, Carbohydrate 95.8, Fiber 3.2, Sugar 82, Protein 8.7

HOT FUDGE ICE CREAM BAR DESSERT

Hot Fudge Ice Cream Bar Dessert image

This is an incredibly easy rich and satisfying ice cream dessert made with ice cream sandwiches and fudge sauce. This keeps in the freezer very well and can be eaten straight from the freezer.

Provided by JONAR

Categories Desserts Frozen Dessert Recipes

Time 1h35m

Yield 12

Number Of Ingredients 5

Ingredients

1 (16 ounce) can chocolate syrup
¾ cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts

Steps:

Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.

Nutrition Facts : Calories 575.3 calories, Carbohydrate 70.7 g, Cholesterol 31.3 mg, Fat 28.1 g, Fiber 3.8 g, Protein 11.9 g, SaturatedFat 12.5 g, Sodium 257.4 mg, Sugar 47.1 g

HEATH BAR PIE

Heath Bar Pie image

This is so easy to put together and delicious. I got it from a co-worker and she got it from allrecipes.com. I am putting it here for safe-keeping.

Provided by jrivera

Categories Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 (9 inch) prepared graham cracker crusts
1/3 cup caramel ice cream topping
1 1/2 cups milk
1 (3 1/2 ounce) package instant vanilla pudding
1 (8 ounce) container frozen whipped topping, thawed
6 (1 1/2 ounce) bars chocolate-covered english toffee bars, chopped (or a package of pre-chopped Heath candy bars)

Steps:

1. Spread caramel into pie crust.
2. beat milk and pudding mix for 2 minutes, let stand for 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust.
3. Freeze for 4 hours or until set. Before serving, let stand 15 minutes so that pie can easily be cut.

Nutrition Facts : Calories 516.5, Fat 26.5, SaturatedFat 14.8, Cholesterol 23.1, Sodium 525.6, Carbohydrate 68, Fiber 1, Sugar 48.3, Protein 4.3

HOT FUDGE & CARAMEL ICE CREAM PIE

Hot Fudge & Caramel Ice Cream Pie image

Oreo cookie crust,carmel, ice cream and hot fudge... this is a chocolate lovers delight. The kids in our family request this instead of birthday cake. Warning; this is not Weight Watcher Friendly.

Provided by BakinBaby

Categories Frozen Desserts

Time 15m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1 chocolate cookie pie crust
1 pint vanilla ice cream (semi-softened)
1/2 cup caramel topping
1/2 cup hot fudge topping
1/2 cup pecans (chopped) (optional)
1 cup whipped topping (optional)

Steps:

Set vanilla ice cream out to soften slightly.
Spread carmel topping in the bottom of oreo cookie crust.
Spread partially thawed vanilla ice cream over carmel topping.
Put in freezer until firm; about 1-2 hours.
Remove and drizzle hot fudge topping over top.
If desired sprinkle with nuts and a dollop of whipped topping.
Keep stored in the freezer to keep ice cream & crust from becoming soggy until ready to serve or if there are leftovers.

Nutrition Facts : Calories 220.7, Fat 9.5, SaturatedFat 3.4, Cholesterol 11.1, Sodium 235.4, Carbohydrate 32.7, Fiber 0.9, Sugar 13.4, Protein 2.6

HEATH BAR PIE

Heath Bar Pie image

If you like Heath candy bars, you'll love this pie!

Provided by Donna

Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes

Time 4h30m

Yield 8

Number Of Ingredients 6

Ingredients

1 (9 inch) prepared graham cracker crust
⅓ cup caramel ice cream topping
1 ½ cups milk
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
6 (1.4 ounce) bars chocolate covered English toffee, chopped

Steps:

Spread caramel topping into pie crust.
Beat milk and pudding mix for 2 minutes; let stand for 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust.
Freeze for 4 hours or until set. Before serving, let stand for 15 minutes so that pie can easily be cut. Store any leftovers in refrigerator.

Nutrition Facts : Calories 495.2 calories, Carbohydrate 66.4 g, Cholesterol 19.3 mg, Fat 24.9 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 13.7 g, Sodium 512.9 mg, Sugar 46.7 g

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