Best Creamy Candy Bar Pie Recipes

EASY BUTTERFINGER™ PIE

Steps:

• Heat oven to 450° F.
• Unroll 1 Pillsbury™ refrigerated pie crust in ungreased 9-inch pie plate. Flute edges as desired; prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool completely.
• In large bowl, beat 4 oz softened cream cheese, 1/3 cup creamy peanut butter and 1/2 cup sugar with electric mixer on medium speed until smooth.
• Carefully fold in 1 container (8 oz) frozen (thawed) whipped topping. Stir in 1 1/2 cups chopped Butterfinger™ candy bars.
• Spread mixture in pie crust. Spread 1/2 container (8-oz size) frozen (thawed) whipped topping over top; sprinkle with 1/2 cup chopped Butterfinger™ candy bars. Refrigerate pie 1 hour before serving.
• Store loosely covered in refrigerator.

ULTIMATE CANDY BAR PIE

Steps:

• In the bowl of a food processor, pulse Butterfinger candy bars into fine crumbs. In a medium bowl, combine candy bar crumbs, graham cracker crumbs, and melted butter. Press the mixture into bottom and up sides of a 9-inch pie plate. Freeze until firm, about 10 minutes.
• With an electric mixer, beat marshmallow creme, peanut butter, and toffee bits until combined. Spoon mixture into prepared crust, and smooth top. Set aside.
• In a microwave-safe bowl, microwave 1/3 cup cream and corn syrup until hot, about 30 seconds. Stir chocolate chips into hot cream mixture until melted and smooth. Pour chocolate mixture over marshmallow and peanut butter filling and smooth top.
• Cover and refrigerate until chilled, at least one hour, but up to 3 days.
• When ready to serve, combine 2 cups whipping cream and 1/4 cup sugar in a large bowl. Beat with an electric mixer until soft peaks form.
• Top pie with whipped cream and garnish with chopped candy bars before serving.

EASY CANDY BAR PIE (MR. GOODBAR PIE)

Steps:

• Crumble the chocolate bars in a medium microwave-safe bowl. Heat at 30 second intervals at 100% power until the chocolate can be stirred smooth, about 1 minute 30 seconds. Alternatively, you can do this over a double boiler. Set aside and let cool until barely warm to the touch, about 10 minutes.
• Meanwhile, in the large bowl of an electric mixer, whip the heavy cream while gradually sprinkling in the sugar. Beat to stiff peaks.
• Pour the cooled melted candy bar mixture over the whipped cream and fold together using a large rubber spatula. The mixture is properly folded when there are no streaks of white remaining, and the peanuts are well dispersed throughout the pie filling.
• Pour the filling into the graham crust. Spread evenly and chill until firm, about 2 hours. Serve slices chilled. Refrigerate leftovers.

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.