30 Day Gourmet

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Snacks & Desserts

Candy Bar Pie

Dessert made with SNICKERS® Brand Bar or 3 Musketeers® Brand Bar

This recipe is not associated with Mars, Incorporated or its affiliates.

Pies: (1 pie = 12 servings)	1	2	3	4	5	6
Ingredients:
cream-filled chocolate sandwich cookies (like Oreos)	16 oz.	32 oz.	48 oz.	64 oz.	80 oz.	96 oz.
vanilla ice cream, softened	1/2 gallon	1 gallon	1-1/2 gallon	2 gallon	2-1/2 gallon	3 gallon
hot fudge topping	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
hot caramel topping	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
candy bars, full size (like SNICKERS® Brand Bars or 3 Musketeers® Brand Bars	6	12	18	24	30	36

Assembly Directions:

Using a food processor or blender, grind the cookies into fine crumbs. Press the crumbs into the bottom of a 9x13” or larger baking pan. Bake at 350° for 10 minutes. Cool to room temperature. With a knife, coarsely chop the candy bars (this will be easier if they are chilled). When the crust is cooled, spread half of the softened ice cream over it. It will be thick, but spoon the caramel topping over the ice cream. Sprinkle half of the chopped candy over the topping. Spoon the remaining ice cream over the caramel. Spoon the hot fudge topping over the ice cream. Sprinkle the remaining chopped candy over the ice cream.

Freezing and Serving Directions:

Place the pan in a 2-gallon freezer bag or wrap well with foil. Freeze at least 3 hours before serving. To serve, allow the Candy Bar Pie to sit at room temperature about 10 minutes before slicing into squares to serve.

Freezing Time: 3-4 months

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This page was last updated on Monday, June 02, 2008.