Don’t curse all that leftover Halloween candy. Just embrace it!
This Mandy Merriman creation lets you have candy, cookie, and pie all in one sweet bite.
Candy Bar Cookie Pie
1/2 C (1 stick) unsalted butter, cold
1/2 C browns sugar, packed
1/3 C granulated sugar
1 egg
2 t good vanilla extract
1 2/3 C all-purpose flour
2 t cornstarch
1 t baking soda
heavy pinch of salt
1-2 C chopped up candy bars, some for placing on top of pie
1. Prep a glass pie round with cooking spray and set aside. Preheat oven to 350 degrees.
2. In the bowl of a stand mixer, fitted with paddle attachment, break up cold butter with paddle on medium speed until creamy. Add in sugars and cream together for about 2-3 minutes until smooth and fluffy.
3. Scrape down the sides and add in egg and vanilla.
4. In a separate small bowl, whisk together flour, cornstarch, baking soda, and salt. Add into the mixer slowly, about 1/2 C at a time. When just combined, toss in half the chopped up candy pieces.
5. Press entire batter into the prepared pie round, making it as flat as possible. Press candy pieces on top, in the center, leaving the edges alone. Bake for 15-17 minutes until center is mostly done, and edges are slightly crispy golden brown. Let cool to room temperature.
6. When completely cooled, pipe cocoa buttercream around the edges using a large start tip, and place either whoppers or M&Ms on the tip of each piped star.
Cocoa Buttercream Frosting
6 T unsalted butter, melted
1/2 C unsweetened cocoa powder
1/4 C milk
2 1/4 C powdered sugar
1/2 t vanilla extract
1 t light corn syrup
pinch of salt
1. With your stand mixer, beat the melted butter and cocoa powder until smooth.
2. Mix in milk, vanilla extract, salt, and light corn syrup on medium speed until thoroughly combined. It should be stiff, but you can add a teeny bit of milk here and there if it’s not coming together right.
3. Slowly, buy 1/2 cup at a time, add in powdered sugar. Beat well between additions, and keep the speed low to keep the powdered sugar cloud to a minimum.
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