Candy Bar Pie
I've made this no-bake dessert for many occasions because the recipe is so simple and easy to remember. I freeze the candy bars and use a rolling pin to make crushing them easy.
I've made this no-bake dessert for many occasions because the recipe is so simple and easy to remember. I freeze the candy bars and use a rolling pin to make crushing them easy.
- Carbohydrate 40.0840627790976 g
- Cholesterol 42.3352878293333 mg
- Fat 28.2240445126349 g
- Fiber 0.856893609280282 g
- Protein 5.6793555575322 g
- Saturated Fat 14.3164552218214 g
- Serving Size 1 1 - (120g)
- Sodium 311.543415937617 mg
- Sugar 39.2271691698173 g
- Trans Fat 2.65496913003198 g
- Calories 432 calories
Step-by-step
- In a small bowl, beat the cream cheese until smooth.
- Fold in whipped topping.
- Crush the candy bars; fold 1 cup into cream cheese mixture.
- Spoon into crust.
- Sprinkle with remaining candy bar crumbs.
- Refrigerate for 2-4 hours before slicing.
Dense ribbons of aerated dairy meet crisp, shattering shards of peanut-butter-and-crisped-cornflake candy inside a crumbly crust. Refrigerator pies emerged in American recipe publications during the mid-twentieth century as mechanical refrigeration became ubiquitous in home kitchens. Freezing candy bars before shattering them with a heavy rolling pin prevents the brittle sugar and chocolate from melting into sticky paste under the warmth of handling hands. Folding whipped topping gently into thoroughly beaten cream cheese maintains the air pockets needed for a light mouthful rather than a heavy paste.
The Mechanics of the Rest Period
Chilling this dessert for two to four hours allows the dairy fats to firm up adequately, ensuring clean slices when a sharp knife meets the plate. Letting the assembled pie sit longer than four hours does not harm the structure, making this an ideal make-ahead component for hosting meals. Leftovers kept in a domestic refrigerator maintain optimal textural contrast for up to forty-eight hours before the crisp candy centers begin dissolving entirely into the surrounding filling.Ingredient Adjustments
Swapping the standard graham cracker base for a chocolate cookie crust introduces bitterness that balances the intense sweetness of the candy inclusions. Substituting higher-fat dairy products changes the setting time, requiring extended refrigeration for the emulsion to stabilize properly.
