Candy Corn Chocolate Pie – Halloween Recipe
Stuff you might like:
Over 5½ Pounds (90 oz) Chocolate Halloween Candy
The Candy Corn Cookbook (who knew! lol)
NOTE: Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
INGREDIENTS:
1 1/2 cups crushed pretzels (from about 5 cups whole pretzels)
8 tablespoons (1 stick) butter, melted
2 to 3 cups chocolate-based candy bars (about 15 to 20 small-size candy bars)
1/2 to 3/4 cup candy corn
DIRECTIONS:
1 Preheat oven to 350ºF. Divide about 5 cups of pretzels into two large zip-top bags. Crush pretzels with a mallet or rolling pin and pour into a bowl. You’ll need 1 1/2 cups crushed pretzels total.
2 Melt a stick of butter and pour on top of the crushed pretzels. Mix well and press the mixture into a 9-inch pie plate. Bake for 5 minutes. Let cool completely, about 30 minutes. (or use a graham cracker crust, see tips below)
3 Place about 15 to 20 small chocolate bars of any kind (about 2 cups) in the pie shell. Bake for 10 to 15 minutes until the chocolate starts to melt.
4 Remove from oven and sprinkle 1/2 to 3/4 cup candy corn on top. Return to oven and continue baking for 10 more minutes or until the candy corn is nicely melted. Let the pie stand for 15 to 30 minutes before eating.
Darlene’s Tips: There are lots of flavors of candy corn now. Experiment! And you can always use a ready made graham cracker crust instead of a pretzel crust. Way easier!
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