Candy Bar Pie


Sometimes you feel like a nut, sometimes you don't. But, I always feel like eating Candy Bar Pie. This pie could not be easier to throw together, trust me. The only part of this pie that requires baking is the crust. Everything else can totally be done on the stovetop or microwave. The shortbread crust is buttery and full of vanilla, the caramel is rich and loaded with salty peanuts, and the dark chocolate ganache is sinful. If so desired, sprinkle with Maldon salt for serving. Or better yet, SMOKED Maldon salt for a real kick in the butt.

Candy Bar Pie

Bowl #1

1 cup [137 grams] all-purpose flour

1/3 cup [78 grams] granulated sugar

1 stick [113 grams] butter, softened

1 egg yolk

2 tablespoons Grand Marnier

1 tablespoon corn starch

1/2 teaspoon salt

2 teaspoons vanilla extract

Bowl #2

1 can sweetened condensed milk

1/2 cup dark brown sugar

6 tablespoons butter, softened

1 tablespoon light corn syrup

2 teaspoons vanilla extract

1 teaspoon salt

Bowl #3

1 1/2 cup dry roasted peanuts

Bowl #4

8 ounces dark chocolate, chopped

3 tablespoons heavy cream

1

Preheat the oven to 375. Grease a standard size springform pan. Set aside.

2

In the first bowl, beat everything together until just combined. Alternatively, you can throw everything into the food processor and pulse just until the dough begins to come together. Press the dough evenly into the prepared springform pan.

3

Bake the shortbread crust until the crust is cooked through and lightly browned, roughly 20-25 minutes. Let cool.

4

In the second bowl, place all ingredients into a medium saucepan. Attach a candy thermometer to the side of the pot. Over medium heat, cook until the caramel is nicely browned and reaches soft ball temperature- 235 F. Remove from heat and stir in the peanuts. Immediately pour on top of the shortbread crust and smooth so that it is evenly distributed throughout the pan. Let cool.

5

In the fourth bowl, combine chocolate and heavy cream. Place in the microwave and cook in fifteen second intervals. Stir between each interval. Continue to microwave until completely melted and smooth, roughly one or two minutes. Pour over caramel layer and smooth the top. Refrigerate until set.

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