No-Bake Candy Bar Pie
A decadent dessert that starts with a toasty graham cracker crust, followed by a layer of rich chocolate ganache, a silky peanut butter filling, and finished off with a generous sprinkle of ooey gooey Milk Way Caramel bits and a final drizzle of chocolate ganache!
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs (about 8 whole crackers)
- ¼ cup brown sugar
- 7 Tablespoons salted butter melted
For the Chocolate Ganache
- 6 ounces semi-sweet chocolate chips
- ½ cup heavy cream
For the Filling and Topping
- 1 cup butterscotch chips
- ½ cup creamy peanut butter
- ¼ cup water
- 1 (.25 oz) packet unflavored gelatin
- 8 ounces cream cheese softened
- 1 teaspoon vanilla
- 1 (8 oz) container whipped topping
- 1 (7 oz) package Milky Way Simply Caramel Bites (or your favorite candy bar)
Instructions
For the Crust
- Finely crush the graham crackers in a large resealable zip-top bag by rolling with a rolling pin.
- Add the brown sugar and butter and stir with a fork.
- Using the back of a fork, or your hands, press mixture firmly into the bottom and up the sides of a 9-inch pie pan. Refrigerate for at least 15 minutes.
For the Chocolate Ganache
- Pour the chocolate chips and heavy cream into a microwave-safe bowl and heat in the microwave for 1 minute. Remove from the microwave and stir until smooth.
- Pour 3/4 (about 1 cup) of the ganache into the graham cracker crust and spread into an even layer. Reserve the rest of the ganache to use later.
- Place crust in the freezer while you make the filling.
For the Filling and Topping
- Pour the butterscotch chips into a medium microwave-safe bowl and heat in the microwave for 1 minute. Add the peanut butter, then microwave for an additional 30 seconds. Remove from the microwave and stir until smooth. Set aside.
- In a small bowl, pour 1/4 cup of water over the gelatin. Stir and allow to thicken.
- In a stand mixer fitted with a paddle attachment, whip cream cheese until light and fluffy. Stir in vanilla.
- Microwave gelatin for 10 seconds until it becomes liquid again, then beat into cream cheese until smooth. The mixture may look a little lumpy and odd at first, but keep beating until you get a smooth consistency.
- Add your butterscotch mixture into the mixer and beat on high until totally smooth--about 2 minutes. Add the whipped topping and continue beating on high for about 2 minutes.
- Immediately pour mixture into graham cracker crust and use a spatula or butter knife to create a smooth surface on top.
- Coarsely chop the Milky Way Caramel Bites and sprinkle evenly over the pie. Finish by drizzling the remainder of the chocolate ganache over the chopped candy. Refrigerate for at least 4 hours before serving.
Notes
I've found that the pie is even better when you let it sit out in room temperature for about 15 minutes which will allow it to soften a little more!