Recipe: 3 Pies Using Heath Bits (brickle)

BRICKLE DELIGHT PIE

1 3-ounce package cream cheese, softened
2 tablespoons sugar
1/2 cup milk
1 6-ounce package Bits of Brickle (Heath bits), divided
1 8-ounce container non-dairy whipped topping
1 9-inch graham cracker pie crust

In a deep bowl, using mixer combine cream cheese, sugar and milk. Add 3/4 cup Bits of Brickle; fold in whipped topping.
Spoon into pie crust. Sprinkle remaining bits over filling. Freeze about 4 hours before serving.

HEATH BITS PIE

1 3.4-ounce package instant vanilla pudding mix
1 1/2 cups milk
1 6-ounce package Heath bits baking chips
1 8-ounce container Cool Whip, thawed
1 9-inch prepared pie shell, baked

Prepare pudding mix according to package directions, except use 11/2 cups milk. Let stand 5 minutes. Gently fold 3/4 cup Heath bits and all of whipped topping into pudding. Pour into baked and cooled pie shell. Sprinkle with remaining Heath bits. Freeze at least 6 hours. Remove from freezer and let stand 10 minutes before serving.

HEATH BITS AND PECAN PIE

18 Ritz crackers
3 egg whites
1 cup sugar
1/2 teaspoon baking powder
1 cup chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup Bits of Brickle (Heath bits)
1/2 cup frozen whipped topping, thawed

Crush crackers to fine crumbs, set aside. Beat egg whites until stiff but not dry. Combine sugar and baking powder then add a spoonful at a time to egg whites, while beating gently. Fold in cracker crumbs, pecans and flavorings. Spoon into an 8-inch well-greased pie pan. Bake at 350 degrees for 30 minutes. When pie is completely cool add bits to whipped topping and spread on top. Garnish with bits.