Candy Bar Pie
Indulge your sweet tooth with this show-stopping Candy Bar Pie—a decadent dessert that's as easy to make as it is delicious! Featuring a buttery graham cracker crust, luscious layers of melted caramel, rich chocolate, creamy peanut butter, and an irresistible sprinkle of chopped candy bars, this recipe is a candy lover's dream come true. Ready in just 30 minutes of prep and boasting velvety textures and delightful crunch in every bite, it’s the perfect treat for parties, birthdays, or a weekend splurge. For a finishing touch, top it with fluffy whipped cream and a drizzle of chocolate syrup for added flare. This no-bake-inspired pie is quick to prepare, visually stunning, and absolutely delicious—your new go-to dessert recipe!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 pound soft caramel candies, unwrapped
- 0.5 cups heavy cream
- 1 cups semi-sweet chocolate chips
- 0.5 cups peanut butter
- 1.5 cups chopped assorted candy bars
- 1 cups whipped cream (optional, for garnish)
- 2 tablespoons chocolate syrup (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8-10 minutes until set and lightly golden. Remove from the oven and let it cool completely.
While the crust cools, place the unwrapped caramel candies and heavy cream in a saucepan over medium-low heat. Stir constantly until the caramels are melted and the mixture is smooth, about 5-7 minutes.
Pour the caramel mixture evenly over the cooled crust and spread it out with a spatula. Sprinkle 1/2 cup of the chopped candy bars over the caramel layer, then refrigerate for 15 minutes to set.
In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave in 20-second intervals, stirring after each, until the mixture is completely melted and smooth.
Pour the melted chocolate and peanut butter mixture over the caramel layer, spreading it evenly. Sprinkle the remaining chopped candy bars over the top.
Refrigerate the pie for at least 2 hours, or until the chocolate layer is firm.
Before serving, garnish the pie with whipped cream and drizzle with chocolate syrup, if desired. Slice and enjoy!
Nutrition Facts
Calories |
8232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 461.9 g | 592% | |
| Saturated Fat | 245.0 g | 1225% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2429 mg | 106% | |
| Total Carbohydrate | 955.6 g | 347% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 718.6 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 847 mg | 65% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2084 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
