Have enough candy in your house to eat until next Halloween? Yeah, me too. Candy for breakfast? Only when the kids aren’t looking. Sneaking pieces when I go to “fill up my water.” Been there, doing that. That holiday waistline is already in full force. Before I say enough is enough, I wanted to make one last irresistible treat before I behave for the next 20 days before Thanksgiving (when I totally give up on myself until December 26th).
Enter: Gooey, can’t get enough Candy Bar Pie!
1 store-bough pie crust
1 cup brown sugar
1/4 cup unsalted butter, softened
2 teaspoons vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 cup flour
1 cup candy bars, broken into large pieces
Few extra candy bar pieces for topping
Chocolate syrup and vanilla ice cream, for topping (because…why not?)
Preheat oven at 350 degrees. Place store-bought pie crust on the bottom of a 9″ pie pan. Be sure to fully push crust against all sides and bottom. Crimp edges of pie crust with a fork or pinch with your fingers.
Cream brown sugar and softened unsalted butter in your mixer. Add in egg and vanilla extract until blended. Slowly add in baking powder, salt, and flour until well combined. Drop your 1 cup of broken candy bar bits into the mixer. Your paddle will chop them up into smaller pieces as it combines into the cookie mix.
Grease the front and back of a tablespoon. Scoop your cookie mixture into your prepared pie plate and press it into all the sides using the back of your greased spoon. It will not fill your pie plate, but will rise as it bakes.
Bake in the center rack of your oven for 25-30 minutes and the top is golden brown and crisp. The center may remain gooey, but will set as it sits.
When cooled, serve with a scoop of vanilla ice cream and chocolate syrup and enjoy!
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