This Candy Bar Pie is the kind of dessert that makes people stop mid-bite and say, “What is this amazing thing?” It’s rich, creamy, chocolatey, and completely over the top — in the best way possible.
A crunchy walnut crust forms the base (so yes, it’s naturally gluten-free!). Then you’ve got a thick, silky layer of chocolate cream, fluffy whipped cream, and a sprinkle of chopped chocolate-toffee candy bars on top. Every bite has that perfect mix of texture — nutty, creamy, and just the right amount of sweet.
🍰 Why You’ll Love This Candy Bar Pie
- It’s a Crowd-pleaser: Candy lovers, chocolate lovers, and pie lovers unite!
- It Has Over-the-top flavor: Rich chocolate, toffee, and whipped cream come together for the ultimate dessert experience.
- There is a No-Flour crust: Made with finely ground walnuts, it’s naturally gluten-free and adds a toasty depth of flavor.
- It’s Make-ahead friendly: Chill it in advance — perfect for entertaining, holidays, or anytime you need a show-stopping dessert.
Ingredients Needed:
- Walnuts
- Sugar
- Butter
- Milk Chocolate
- Heavy Whipping Cream
- Mini Marshmallows
- Whole Milk
- Vanilla Extract
- Cool Whip
- Chopped chocolate-toffee bars (like Heath or Skor)
How to make Candy Bar Pie:
The complete, printable recipe is in the recipe card at the end of this post.
- Make the walnut crust:
In a bowl, combine the crust ingredients. Press into a pie plate, and bake until lightly golden. Cool completely. - Prepare the chocolate layer:
In a saucepan, heat the chocolate, marshmallows and milk together until all is melted and combined. Let cool. In a bowl, use a mixer to beat the whipping cream and vanilla. Then combine with the cooled chocolate mixture. Scrape the chocolate layer into the cooled pie crust and smooth the top. - Add the topping:
Spread Cool Whip over the chilled chocolate layer, then sprinkle generously with the chopped toffee. Chill until ready to serve.
Recipe Tips
- Use leftover Halloween candy to make this pie!
- Swap walnuts for pecans or almonds if you prefer a different flavor.
- Use any favorite chocolate candy bar — chopped Snickers, Milky Way, or Butterfinger all work!
- For extra crunch and a salty/sweet balance, add a sprinkle of flaky sea salt on top before serving.
- For clean slices, freeze the pie for 15 to 20 minutes before serving — it helps the layers hold perfectly.
🎉 When to Serve Candy Bar Pie
This dessert is perfect for:
- Holiday gatherings
- Birthday parties
- Potlucks and dinner parties
- Any time you need an easy “wow” dessert!
Since it’s chilled and make-ahead friendly, it’s one of those recipes that looks (and tastes) like you spent all day making it — but you didn’t.
🍬 More Leftover Candy Desserts to Try
If you love this Candy Bar Pie, try a few more of my most popular candy bar dessert recipes.
- Snickers Bar Pie — a no-bake pie loaded with Snickers candy bars.
- Butterfinger Pie — creamy pie swirled with Butterfinger candy bars.
- Butterfinger Brownie Cookies — chocolate brownie-style cookies with Butterfinger chunks.
- Candy Bar Cookie Bars — oatmeal-peanut butter cookie bars topped with melted chocolate and candy bar layer.
- KitKat Cheesecake — no-bake cheesecake with a border of KitKat candy bars and hot fudge topping.
Author’s Note:
This Candy Bar Pie has been a go-to in my kitchen for years. It’s the kind of dessert that makes people smile — rich, indulgent, and a little nostalgic. I love serving it after dinner with coffee or packing up slices to share with friends.
It’s proof that sometimes, the simplest ingredients come together to make something truly unforgettable.
Candy Bar Pie
Equipment
- 9-inch pie plate (for the pie)
- Saucepan (for heating the filling)
- Electric Mixer (for mixing the cream)
Ingredients
CRUST
- 1½ cups (6 ounces) walnuts, coarsely ground
- 3 tablespoons butter, melted
- 2 tablespoons granulated white sugar
FILLING
- Four 1.5 ounce milk chocolate bars, chopped
- 1½ cups mini marshmallows (or 15 large)
- ½ cup whole milk
- 1 cup heavy whipping cream
- ½ teaspoon vanilla extract
TOPPING
- 2 cups Cool Whip
- ¾ cup chopped chocolate toffee candy bars
Instructions
CRUST
- Preheat the oven to 325℉.
- In a medium bowl combine the walnuts, butter and sugar. Press onto the bottom and sides of a 9 inch pie plate to form a firm, even crust. Bake for 12 to 14 minutes or until edges are golden. Set aside and let cool.
FILLING / PIE
- In a medium saucepan, combine the chocolate, marshmallows and milk. Cook and stir over medium heat until the chocolate and marshmallows are melted. Remove from heat. Let cool for 30 minutes.
- In a medium bowl, use an electric mixer to beat the whipping cream and vanilla until soft peaks form. Add the cooled chocolate mixture and gently stir until combined. Scrape the filling into the baked pie crust and smooth the top.
- Top the filling with whipped topping and sprinkle candy bar pieces on top. Freeze the pie 8 hours or until firm.
- When ready to serve, let the pie sit at room temperature for 10 to 15 minutes before slicing.
Notes
- If you’re preparing this recipe as gluten-free, just be sure to use brands of candy bars, marshmallows and whipped topping that are known to be GF.
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- Swap walnuts for pecans or almonds if you prefer a different flavor.
- Use any favorite chocolate candy bar — chopped Snickers, Milky Way, or Butterfinger all work!
- For extra crunch and a salty/sweet balance, add a sprinkle of flaky sea salt on top before serving.
- For clean slices, freeze the pie for 15 to 20 minutes before serving — it helps the layers hold perfectly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lori, I wish you much strength and courage in these days of loss…
It’s so touching to read this post. what a wonderful way to honor a close friend!
Lori, thank you for posting the list of 6 symptoms… yes, we have the tendency to forget that for women it’s all very different… thank you!
She would love this pie. I am glad you got to spend some time together this year. She told me how much fun she had on that trip.
Joan would have flipped for this candy bar pie, Lori! I just know it. What a great way to honor her!
Such a beautiful tribute post, Lori. I am so sorry for the loss of your close food blogging friend as well as for the loss of the food blogging community at large. I never knew Joan, but now have a sense of who she was thanks to your post and fabulous Candy Bar Pie recipe. I’m so glad that National Chocolate Day is today so that you could honor Joan, and the essence of who she was, in connection with the contributions she has made in food with her chocolate recipes, in such a meaningful way. Thank you for sharing with us today, my friend! xo
She sure as heck would love this pie!! And that walnut crust? GENIUS!!
Her laughter and her love of chocolate were both contagious. She would most definitely have approved of this pie.
Joan will truly be missed. She was so important to our community. This pie is a beautiful tribute to her. I am so grateful I got the chance to know her.
This is a great isea and thanks for highlighting Joan on your blog today. I subscribed to Joan’s blog but unfortunately not too long ago, maybe 8 months. I always looked forward to her posts, always filled with great ideas, great recipes, and happiness. I know her family and friends will miss her tremendously, as will her subscribers.
Thank you for sharing. This can happen to so many of us.
I’m so sorry to hear about your friend and fellow blogger. Will definitely add her blog to my list of reads. Your chocolate pie sounds wonderful and a nice tribute to her. I love the walnut crust:-).