Time 20m Yield 1 pie, 8 serving(s) Number Of Ingredients 8 Steps:
Melt marshmallows together with milk and broken up chocolate bars in a the top of a double boiler set over simmering water, stirring constantly. Once smooth, remove from heat and let cool. Whip cream until stiff peaks form, then fold gently into the cooled chocolate mixture. Stir in vanilla. Spread into pie shell and chill. Serve topped with mounds of sweetened whipped cream and garnish with shaved chocolate, if desired.
Time 1h5m Yield 8 hand pies Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F. Roll out one pie crust on a work surface lightly dusted with flour and cut into 4 equal wedges with a pizza cutter or knife. Spread 2 teaspoons of cream cheese over each piece, leaving about 1/2 inch bare around the edges. Sprinkle 2 tablespoons chocolate chips over the cream cheese and gently fold the crust over, creating a triangular hand pie. Using a fork, press the edges to seal, and place the pies on a large ungreased baking sheet. Repeat the process with the remaining crust. Brush the butter over each hand pie and lightly press the sliced almonds into the tops of the hand pies in a single layer. Brush the almonds with a little bit of melted butter and lightly sprinkle the turbinado sugar over each hand pie. Bake until the tops are golden brown, 25 to 35 minutes. Let rest a couple of minutes and serve warm or at room temperature
Yield 6 Servings Number Of Ingredients 4 Steps:
- Melt chocolate and butter in saucepan over low heat. Remove from heat; let stand 2 minutes. 2. Add whipped topping to saucepan; fold together until completely blended. 3. Pour chocolate mixture into pie crust. Cover with plastic lid; freeze at least 2 hours.
Time 1h15m Yield 8 servings. Number Of Ingredients 12 Steps:
Line a 9-in. pie plate with pastry; trim and flute edges. Fill with almonds and chocolate chips. In a large bowl, whisk the eggs, brown sugar, corn syrup, butter, cinnamon, extracts and salt. Pour into pastry., Bake at 350° for 45-55 minutes or until set. Cool on a wire rack. Garnish with whipped cream and grated chocolate if desired. Refrigerate leftovers.
Time 4h30m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Mix cream cheese and 2 tablespoon of the milk and vanilla in a bowl with wire whisk until smooth. Gently Stir in 2 cups Cool Whip. Add chopped up candy bars (save a little for top of pie): Set aside Hint use a hand chopper like the Pampered Chef one–it makes it so much easier to chop! or freeze first then smash with mallet to break up. Pour remaining milk in a large bowl add puddings and mix until smooth, should be really thick. Spoon 1 1/2 cup of pudding into crust and spread evenly. Stir in 1/2cup of the Cool Whip into remaining pudding and whip to incorporate. fold in another 1/4 c cool whip to make fluffy. Spread cream cheese mixture into crust on top of pudding. Spread other pudding mixture on top of candy bar mixture. Top with some chopped candy bars and garnish edges with cool whip if desired. Refrigerate at least 4 hours serve chilled. **To soften cream cheese, microwave for 15 seconds on high.
Yield 8 Number Of Ingredients 9 Steps:
Cut candy bars in half lengthwise, then into 1/4 inch pieces. Place candy pieces over bottom of pie crust. In a small bowl, combine sugar and cream cheese; beat until smooth. Add eggs one at a time, beating well after each addition. Add sour cream and peanut butter; beat until mixture is smooth. Pour filling over candy pieces. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes. In a small saucepan, heat whipping cream until very warm. Remove from heat, and stir in chocolate chips until smooth. Spread over top of pie. Refrigerate 2 to 3 hours before serving.
Time 20m Yield 6-8 servings. Number Of Ingredients 5 Steps:
In a microwave, melt chocolate bars; stir until blended. Quickly fold in whipped topping. Stir in vanilla. , Spoon into pie crust. Garnish with shaved chocolate if desired. Chill until serving.
Time 55m Yield 4 dozen. Number Of Ingredients 9 Steps:
In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 18-20 minutes or until lightly browned. Cool on wire rack., In a saucepan, combine the milk and 1 cup chocolate chips. Cook and stir over low heat until chips are melted. Remove from the heat; cool slightly. Stir in egg, almonds and extract. Spread over crust. Bake at 350° for 20-25 minutes or until a toothpicks inserted in the center comes out clean. Cool on a wire rack. In a microwave, melt shortening and remaining chips; drizzle over top. Cut into bars.
Time 30m Yield 1 pie, 6-8 serving(s) Number Of Ingredients 12 Steps:
Crust:. Blend crumbs into melted butter with sugar. Pat into bottom and partly up the sides of a 9" pie plate. Bake for 10 minutes at 350 degrees. Set aside until cooled. Filling:. Melt chocolate in a double boiler. Blend in coffee and brandy. Remove from heat. In bowl of food processor, blend butter and sugar until fluffy. Add eggs, one at a time; then add the melted chocolate mixture and ground almonds. Process until blended. Pour filling into prepared shell. Chill several hours before serving. Garnish with mounds of whipped cream, sprinkle with grated chocolate. Note: chilling time not included in prep/bake time.
Time 10m Yield 8 servings. Number Of Ingredients 4 Steps:
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.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 6 Steps:
Melt marshmallows and candy bars in milk in a double boiler. Remove from heat and allow to cool, and add vanilla. If using whipped cream, whip until set. Combine whipped cream/Cool Whip thoroughly, and pour into prepared crust and chill. Delicious with a dollop or whipped cream.
Time 1h Yield 8 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 325 degrees F. Crust:. Place crust ingredients in a food processor and pulse until mix is blended. Press onto bottom and up sides of a lightly buttered 9" pie plate. Bake 10 minutes. Remove and allow to cool completely. Filling:. Stir together sugar, cornstarch, cocoa and salt. Blend in milk and cook over medium heat, stirring constantly until mixture thickens. Remove from heat, add vanilla and candy pieces, stirring till candy is melted. Pour filling into pie crust and press plastic wrap onto surface. Refrigerate until set. Top with whipped cream when ready to serve.
