Creamy Candy Bar Dessert Recipe

4.5 1 3
Creamy Candy Bar Dessert Recipe
Creamy Candy Bar Dessert Recipe photo by Taste of Home
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Creamy Candy Bar Dessert Recipe

Read Reviews
4.5 1 3
Publisher Photo
Here's a dessert you'll have a hard time resisting until the end of the meal. It's every bit as yummy as it looks. One taste and you'll be smiling like a kid in a candy store—no matter what age you are!
MAKES:
15 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/2 cup butter, melted
  • 1 jar (11-3/4 ounces) hot fudge ice cream topping
  • FILLING:
  • 1/2 cup cold milk
  • 2 packages (3.4 ounces each) instant vanilla or chocolate pudding mix
  • 2 cartons (16 ounces each) frozen whipped topping, thawed
  • 6 to 7 (2.07 ounces each) Snickers candy bars, chopped, divided

Directions

In a small bowl, combine the crumb and sugar; stir in butter. Press onto an ungreased 13-in. x 9-in. dish. In a small saucepan, heat the fudge topping over low heat until warmed; pour evenly over crust. Cool.
In a large bowl, beat the milk, pudding mix and whipped topping for 2-3 minutes or until stiff, scraping sides of bowl often. Stir in three-fourths of the candy bar pieces. Pour over crust. Sprinkle with remaining candy bar pieces. Cover and refrigerate for 2-3 hours or overnight. Refrigerate leftovers. Yield: 15 servings.
Originally published as Creamy Candy Bar Dessert in Country Woman July/August 2001, p33

Nutritional Facts

1 piece: 316 calories, 15g fat (10g saturated fat), 18mg cholesterol, 263mg sodium, 40g carbohydrate (23g sugars, 1g fiber), 3g protein.

  • 2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/2 cup butter, melted
  • 1 jar (11-3/4 ounces) hot fudge ice cream topping
  • FILLING:
  • 1/2 cup cold milk
  • 2 packages (3.4 ounces each) instant vanilla or chocolate pudding mix
  • 2 cartons (16 ounces each) frozen whipped topping, thawed
  • 6 to 7 (2.07 ounces each) Snickers candy bars, chopped, divided
  1. In a small bowl, combine the crumb and sugar; stir in butter. Press onto an ungreased 13-in. x 9-in. dish. In a small saucepan, heat the fudge topping over low heat until warmed; pour evenly over crust. Cool.
  2. In a large bowl, beat the milk, pudding mix and whipped topping for 2-3 minutes or until stiff, scraping sides of bowl often. Stir in three-fourths of the candy bar pieces. Pour over crust. Sprinkle with remaining candy bar pieces. Cover and refrigerate for 2-3 hours or overnight. Refrigerate leftovers. Yield: 15 servings.
Originally published as Creamy Candy Bar Dessert in Country Woman July/August 2001, p33

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sclrb4 User ID: 1901778 32366
Reviewed Sep. 14, 2011

"It was fast & easy to make Everybody loved it at the potluck. I used vanilla this time but next time I plan on trying it with chocolate pudding"

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