Candy Bar Pie II is a heavenly dessert that combines the gooey goodness of candy bars with a rich and creamy pie filling. Made with a crushed cookie crust, a velvety chocolate filling, and a generous amount of chopped candy bars, this pie is a chocolate-lover's dream come true. It's perfect for special occasions, dinner parties, or just when you want to treat yourself to something truly indulgent. Serve it chilled with a dollop of whipped cream and enjoy a slice of pure bliss.
Ingredients
- 1 1/2 cups chocolate sandwich cookie crumbs
- 6 tablespoons unsalted butter, melted
- 1 1/2 cups semisweet chocolate chips
- 1/4 cup unsalted butter
- 1 (14 ounces) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup chopped mixed candy bars (such as Snickers, Milky Way, and Kit Kat)
- Whipped cream, for serving
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the chocolate sandwich cookie crumbs and melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool completely.
- In a microwave-safe bowl, combine the semisweet chocolate chips and 1/4 cup of unsalted butter. Microwave in 30-second intervals, stirring after each interval, until the chocolate and butter are melted and smooth.
- Stir in the sweetened condensed milk and vanilla extract until well combined.
- Sprinkle half of the chopped candy bars over the cooled pie crust. Pour the chocolate mixture over the candy bars, spreading it evenly.
- Sprinkle the remaining chopped candy bars on top of the chocolate filling.
- Refrigerate the pie for at least 4 hours, or until set.
- Serve chilled with whipped cream on top. Enjoy!
