Chocolate Candy Icebox Bars Recipes

Steps:

• Lightly butter a 9-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Butter parchment. In a food processor, pulse wafers until finely ground (you should have about 2 1/2 cups). Transfer to a large bowl; whisk in confectioners' sugar and salt. In a medium microwave-safe bowl, microwave butter and peanut butter in 30-second increments, stirring, until melted and smooth, about 1 1/2 minutes. Stir into wafer crumb mixture and let cool to room temperature, about 10 minutes.
• Fold in nougat and wafer candy bars, then transfer to pan. With a small spatula, press mixture evenly into pan. Refrigerate until set, about 30 minutes. In clean microwave-safe bowl, microwave crisped-rice candy bars in 30-second increments until just melted. Pour over chilled mixture and, with spatula, spread evenly. Refrigerate until set, 20 minutes. Using parchment, lift confection from pan and cut into 27 bars.

Steps:

• Heat milk in a 3 quart saucepan over medium heat until it begins to bubble around the edges (DO NOT BOIL).
• Remove from heat and whisk in the chocolate morsels until melted.
• Cool slightly.
• Stir together cold water and cornstarch until dissolved.
• Whisk cornstarch mixture, sweetened condensed milk, eggs, and vanilla into chocolate mixture. Bring to a boil over medium heat, whisking constantly. Boil 1 minute or until mixture thickens and is smooth. Be careful not to overcook.
• Remove from heat and whisk in butter.
• Spoon mixture into pie crust.
• Cover and chill at least 8 hours.
• Beat whipping cream at high speed with a mixer until foamy. Gradually add sugar and beat until soft peaks form.
• Spread whipped cream evenly over pie filling.
• Sprinkle with pecans and candy bar pieces.

Steps:

• In medium saucepan, combine 2 cups milk, sugar, cocoa, and butter.
• Bring to a boil over medium heat.
• In a medium mixing bowl, mix cornstarch and water until cornstarch is completely dissolved.
• Stir in remaining 1/2 cup milk.
• Whisk in egg yolks and vanilla until well blended.
• Gradually add cornstarch mixture to mixture in saucepan, stirring constantly with a whisk.
• Cook, stirring constantly, for about 2 minutes or until mixture is thickened and smooth.
• Add mashmallows and stir until marshmallows are melted and mixture is smooth.
• Pour into pie shell.
• Press plastic wrap diretly onto filling.
• (This prevents the formation of a tough, dry"skin" while cooling).
• Refrigerate at least 2 hours.
• Remove plastic wrap and top with whipped cream.
• Garnish with chocolate curls.
• ~NOTE~to make chocolate curls, shave from a chocolate candy bar using a pototo peeler.