Candy Bar Pie

Here's another recipe from the "Mother-in-law files". You can use any kind of candy bar you'd like in this. I used Milky Way Caramel simply because at that moment, IT Guy thought those candy bars looked good while he was standing with me in the candy bar aisle. Snickers would be great....and I think Reese's would be fantastic. I'm not sure why this is called a pie unless it's because of the crust. It tasted more like cheesecake to me. But...whatever you call it, call it good!


Candy Bar Pie


 


1 9" pie crust ~ precooked in a 450 degree oven for 5 minutes

5 candy bars ~ any kind (I used the mini Milky Way Caramel kind. I bought two snack packs for $1.00 each. Each package had 6 candy bars in them and I used 10.)
1/2 cup sugar
12 ounces cream cheese ~ room temperature
2 eggs
1/3 cup sour cream
1/3 cup peanut butter ~ I used chunky because that's what I had...but smooth is fine
2/3 cup chocolate chips
3 tablespoons heavy cream


Cut each candy bar into small pieces and sprinkle into precooked pie crust.


In a mixing bowl, combine sugar, cream cheese and eggs until well mixed.


Add sour cream and peanut butter and beat well.


Pour mixture over pie crust and smooth.


Bake at 325 degrees until the middle is set.


Chill pie overnight and drizzle with ganache.




Ganache


In a small bowl, microwave the heavy cream until hot but not boiling. Add chocolate chips. whisk to smooth. Drizzle over chilled pie.

Here we go!

Place your pie crust in the pan. 

Bake the empty crust for about 5 minutes.

Chop your candy bars into small chunks.

Then sprinkle them in the prebaked crust.

Combine the cream cheese, eggs, and sugar.

Then add the sour cream and peanut butter.

Pour the cream cheese 

mixture over into the crust.

Then bake! Allow to cool.

Heat your cream in the microwave 

for little bit. You want it hot but not 

boiling. Maybe 45 seconds to a minutes. 

Then add the chocolate chips. 

Let them sit in the hot cream for a bit.

The whisk until smooth.

Drizzle over the pie/cheesecake.

A long time ago, Baskin Robbins introduced a yummy new ice cream. It was a dark chocolate truffle flavor with bits of raspberry brownie inside. So yummy! I was thinking about that the other day and how much I loved it but can't get it anymore. Are there even Baskin Robbins ice cream shops around? The only one I knew of near me closed up....sad!! I decided the next best thing was to create some cupcakes along the same lines. Dark chocolate and raspberry is a delicious combo so it was no big surprise when these cupcakes turned out great!

Ganache Filled Dark Chocolate Cupcakes with Raspberry Buttercream

 

1 box dark chocolate cake mix
4 eggs
2/3 cup melted butter
1 cup milk
1 cup chocolate chips
1/2 cup heavy cream
1 cup unsalted butter, at room temperature
2 cups powdered sugar
1/2 cup seedless raspberry preserves

In a large mixing bowl, combine the cake mix, eggs, melted butter and milk. Mix on low for one minute, then increase speed to medium and beat for two minutes.

Pour batter into lined muffin tins.

Bake according to box directions. Cool to room temperature.

In a small saucepan, heat heavy cream to just under boiling. Remove from heat and add chocolate chips. Stir until melted. Set aside to cool to room temperature.

In a large mixing bowl, whip butter until smooth. Add powdered sugar and beat until fluffy. Add raspberry preserves and beat until well mixed.

Place cooled ganache into a piping bag fitted with a pointed tip. I used a #3 Wilton tip.

Insert tip down into the top of the cooled cupcake and squeeze enough chocolate ganache into the cupcake until you see it start to seep out the top. Repeat with remaining cupcakes.

With a clean bag and tip, or with a spatula, frost cupcakes with raspberry buttercream.

Garnish with leftover chocolate ganache. And fresh raspberries, if desired.

Prep time: 30 minutes
Cook time: 30 - 45 minutes

Let's get going.

Combine the cake mix, eggs, milk 

and butter in a mixing bowl and 

beat on low for one minute.

Increase speed and beat for two 

more minutes or until batter is combined.

Fill your cupcake liners.

Bake and cool!

In a small saucepan, heat the 

cream to just barely simmering.

Remove from the heat and add 

the chocolate chips. Stir until smooth. 

Set aside to come to room temp.

Here's the size tip I used. #3 Wilton.

Fill each cupcake with the room 

temperature ganache until you 

see it bubble out the top.

In a large mixing bowl, combine 

the butter and powdered sugar until fluffy.

Add the raspberry preserves.

Beat until well combined and fluffy.

Frost the cupcakes and drizzle 

with any leftover chocolate ganache.