MIXED CANDY BAR ICE CREAM PIE
FOR THE CRUST:
27 chocolate wafers (about 2/3 of a 9 ounce package) or use a graham cracker crust (if using a graham crust, omit the peanuts, sugar and melted butter)
1/2 cup dry roasted peanuts
2 Tbsp granulated sugar
1/3 cup unsalted butter, melted
FOR THE PIE FILLING:
5 to 6 assorted candy bars coarsely chopped (save a few pieces for the top of the pie)
2 pints good quality vanilla ice cream, slightly softened
3 Tbsp each chocolate chips and peanut butter chips
1/2 cup thawed Cool Whip whipped topping
In a food processor, grind the chocolate wafers, peanuts and sugar to fine crumbs. Add the melted butter, process just to mix. Transfer to a 9-inch fluted tart pan with a removable bottom or a 9-inch pie pan. Using the back of a spoon, press crumbs firmly and evenly over the bottom and up the sides of the pan. Place in the freezer about 15 minutes.
Place the soft ice cream in a bowl, add the candy pieces and mix well; pour into the crust. Cover with plastic wrap and freeze at least 2 hours until very firm.
WHEN READY TO SERVE:
Sprinkle the reserved candy pieces over the pie, top with whipped topping then melt the chocolate chips and the peanut butter chips in separate pans, when melted, drizzle over the pie.
Servings: 6-8
Adapted from unknown source
FOR THE CRUST:
27 chocolate wafers (about 2/3 of a 9 ounce package) or use a graham cracker crust (if using a graham crust, omit the peanuts, sugar and melted butter)
1/2 cup dry roasted peanuts
2 Tbsp granulated sugar
1/3 cup unsalted butter, melted
FOR THE PIE FILLING:
5 to 6 assorted candy bars coarsely chopped (save a few pieces for the top of the pie)
2 pints good quality vanilla ice cream, slightly softened
3 Tbsp each chocolate chips and peanut butter chips
1/2 cup thawed Cool Whip whipped topping
In a food processor, grind the chocolate wafers, peanuts and sugar to fine crumbs. Add the melted butter, process just to mix. Transfer to a 9-inch fluted tart pan with a removable bottom or a 9-inch pie pan. Using the back of a spoon, press crumbs firmly and evenly over the bottom and up the sides of the pan. Place in the freezer about 15 minutes.
Place the soft ice cream in a bowl, add the candy pieces and mix well; pour into the crust. Cover with plastic wrap and freeze at least 2 hours until very firm.
WHEN READY TO SERVE:
Sprinkle the reserved candy pieces over the pie, top with whipped topping then melt the chocolate chips and the peanut butter chips in separate pans, when melted, drizzle over the pie.
Servings: 6-8
Adapted from unknown source
MsgID: 3141515
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Candy or Candy Bars
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Using Candy or Candy Bars
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Recipes Using Candy or Candy Bars |
Betsy at Recipelink.com | |
2 | Recipe: Collection - Recipes Using Candy or Candy Bars |
Betsy at Recipelink.com | |
3 | Recipe: Chocolate Chip Cookies with Hershey's Assorted Miniatures |
Betsy at Recipelink.com | |
4 | Recipe: Brownies with Reese's Bites and Chocolate Glaze |
Betsy at Recipelink.com | |
5 | Recipe: Special Dark Ganache Cake (using cake mix and Hershey's Special Dark bars) |
Betsy at Recipelink.com | |
6 | Recipe: Peanut Butterfinger Pie (with Oreo cookie crust) |
Betsy at Recipelink.com | |
7 | Recipe: Layered Snickers Pie (using Snickers bars) |
Betsy at Recipelink.com | |
8 | Recipe: Mixed Candy Bar Ice Cream Pie |
Betsy at Recipelink.com |
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