Crush 5 of the candy bars.
Combine Cool Whip,
Melt the candy bar over hot water. Let it cool.
Blend in the Cool Whip.
Pour into the pie shell.
Serve. Add the chocolate and almond shavings for presentation.
50\u00b0.
Bake the pie crust for 5 to 7 minutes
hopped up candy bars (save a little for top of pie): Set aside
Preheat oven to 450\u00b0.
Using a 9-inch pie pan, bake crust for 5 to 7 minutes, or until very light golden brown.
Remove from oven, and let cool.
Reduce oven temperature to 325\u00b0.
Meanwhile, cut candy bars in half lengthwise, then cut into 1/4-inch pieces. Place candy bar pieces over bottom of partially baked crust.
Preheat oven to 325 degrees.
Place candy bar pieces in the baked pastry shell. Set aside.
In a mixing bowl, beat cream cheese and the sugar until smooth. Add the eggs, sour cream, and peanut butter. Beat on low speed just until combined.
Pour into the baked pastry shell. Bake for 35- 40 minutes or until set. Cool on wire rack.
In a small heavy saucepan, melt chocolate chips with the heavy cream over low heat until smooth. Spread over filling.
Refrigerate for 2 hours or overnight. Cut with a warm knife.
In bowl, combine coconut and butter.
Turn into 9-inch pie plate, pressing onto bottom and sides to form a firm, even crust. Bake at 325\u00b0 for about 20 minutes or until golden.
Cool thoroughly.
In small pan, melt candy bar over low heat.
Cool to room temperature.
Dissolve coffee in 1 tablespoon hot water; fold into topping.
Fold in melted candy bar. Pile into crust and chill in freezer until ready to serve.
Can freeze overnight, it wil not freeze overnight.
Let stand 10 to 15 minutes before serving.
In a small mixing bowl, beat the cream cheese until smooth. Fold in whipped topping. Crush the candy bars; fold 1 cup into the cream cheese mixture. Spoon into crust. Sprinkle with remaining candy bar crumbs. Refrigerate for 2 to 4 hours before slicing. Serves 6 or 8.
Melt candy bar over low heat; cool slightly.
Fold in whipped topping.
Spoon into pie shell.
Chill well.
Combine coconut and margarine; press into an 8-inch pie pan. Bake in a 325\u00b0 oven for 10 minutes or until golden.
Cool thoroughly.
Combine coconut and butter or margarine; press into 8-inch pie plate.
Bake at 325\u00b0 until coconut is golden, about 10 minutes. Cool thoroughly.
In small saucepan, dissolve coffee powder in 2 tablespoons water; add chocolate bar.
Stir chocolate mixture over low heat until melted; cool.
Fold in whipped dessert topping; pile into coconut crust.
Chill in freezer several hours or overnight.
(It will not freeze solid.)
Bake graham cracker crust. Melt marshmallows in top of double boiler with 1/2 cup milk.
Add candy bar, reserving 2 squares. Heat until chocolate is melted; blend.
Cool 20 minutes.
Fold in whipped cream.
Fill crust.
Shave remaining 2 squares of chocolate over pie.
Chill.
Line an 8-inch square pan with buttered foil.
In a large microwave-safe bowl, combine chocolate and butterscotch chips. Microwave on Medium for 1 to 2 minutes or until melted. Stir until smooth. Stir in frosting and all but 2 tablespoons of candy bar until mixed.
Spread in foil lined pan. Sprinkle with reserved candy bar.
Refrigerate 1 hour or until firm.
Remove fudge by lifting foil. Remove foil from fudge and cut into squares.
Place milk and chopped candy bar in blender.
Cover and blend on high speed for 2 seconds.
Add ice cream.
Cover and blend on low speed about 3 to 5 seconds longer or until smooth.
Bake cake as directed on box in 13 x 9-inch pan.
After baking, poke holes in cake with the back of wooden spoon.
Pour sweetened condensed milk and caramel topping over cake.
Smooth Cool Whip on top.
Sprinkle candy bar over top.
Refrigerate.
n a glass pie pan and bake for 5-7 minutes, or
For the crust: Preheat oven to
Place cookies in the bowl of a food processor; process until finely crushed. Add butter; pulse until combined. Press mixture firmly onto bottom and sides of a 9-inch tart pan with removable bottom. Freeze for 15 mins.
Beat cream cheese and sugar in a large bowl with an electric mixer until smooth. Add liqueur; beat until combined. Fold in ice cream and crushed candy bar. Spoon into tart crust.
Freeze for 2-3 hours, until firm. Dust with cocoa powder.
Combine egg, milk and vegetable oil in a cup.
In a bowl combine flour, baking powder and salt.
Pour the wet ingredients into the dry and mix well with a whisk.
Cover and chill for a few minutes as you heat the oil.
Drop the chilled candy bar in the batter and then gently place into the oil.
Fry just until the outside is golden.
Remove and drain on brown paper.
Allow to cool a minute before serving.
Place one candy bar, marshmallows and milk ina heavy saucepan.
Cook over low heat.
Stirring constantly until chocolate in melted and mixture is smooth.
Cool.
Fold in whipped cream.
Pour into crust.
Break candy bar into pieces and place on pie.
Refrigerate for at least 3 hours.