Candy Bar Pie
A rich and creamy Candy Bar Pie with a walnut crust, silky chocolate filling, whipped cream, and chopped toffee bars on top. The perfect dessert for using leftover Halloween candy!
Servings: 8 servings
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
Serving: 1serving | Calories: 532kcal | Carbohydrates: 39g | Protein: 6g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 107mg | Potassium: 228mg | Fiber: 3g | Sugar: 32g | Vitamin A: 611IU | Vitamin C: 0.5mg | Calcium: 80mg | Iron: 1mg