Candy Bar Pie Recipe - Cooking Index
6 | Milk chocolate with almonds bars - - (1 1/2 oz ea) | |
15 | Marshmallows (large) | |
1/2 cup | 118ml | Milk |
1 cup | 237ml | Whipping cream |
1/2 teaspoon | 2.5ml | Vanilla |
Whipped cream - (optional) | ||
Milk chocolate with almonds - coarsely chopped | ||
Walnut Crust | ||
1 1/2 cups | 355ml | Coarsely-ground walnuts - (6 oz) |
3 tablespoons | 45ml | Melted margarine |
2 tablespoons | 30ml | Sugar |
For filling, in a medium saucepan combine the 6 candy bars, marshmallows and milk; heat and stir over medium-low heat until chocolate is melted. Remove from heat; cool to room temperature.
Chill a large mixing bowl and beaters. In the chilled bowl beat whipping cream and vanilla with an electricupmixer on medium speed until soft peaks form (tips curl). Fold whipped cream into cooled chocolate mixture. Spoon chocolate mixture into Walnut crust. Freeze about 5 hours or until firm.
Remove from freezer about 10 minutes before serving. If desired, garnish with additional whipped cream and chopped chocolate.
Walnut Crust: In a medium mixing bowl combine walnuts, melted margarine and sugar. Press nut mixture firmly onto bottom and up sides of a 9-inch pie plate. Bake in a 325 degrees oven for about 10 minutes, or until edge is golden. cool on wire rack.
Source:
Better Homes And Gardens Magazine - Dec, 1992 issue
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