Candy Bar Fudge Pie

• FOR THE BASE:
• 1 whole Store Bought Refrigerated Pie Crust
• 1 cup Soft Caramel Individually Wrapped Candies, Unwrapped
• 1 Tablespoon Butter
• 2 Tablespoons Evaporated Milk
• 3 Tablespoons Salted Peanuts
• FOR THE FUDGE FILLING:
• 1-1/2 cup Granulated Sugar
• 3 Tablespoons Cocoa Powder
• 1/4 teaspoons Salt
• 1/4 cups Unsalted Butter, melted
• 2 whole Large Eggs
• 3/4 cups Evaporated Milk
• 1 Tablespoon Pure Vanilla Extract
• Optional For Garnish: Whipped Cream And Chopped Candy Bar

1. Preheat oven to 350 F. Roll refrigerated pie crust into your pie pan and prick the bottom with a fork. Set aside.
2. Next, add the unwrapped caramels, butter, and evaporated milk into a microwave safe bowl. Microwave in 20-30 second increments, stirring between each increment, until caramel has completely melted and is a smooth consistency (takes a total of about 1 minute plus an extra 15-30 seconds).
3. Spread caramel sauce on the bottom of the pie crust. Top with salted peanuts and press nuts down into the caramel.
4. In a large bowl, whisk together sugar, cocoa powder, salt, butter, eggs, evaporated milk and vanilla extract until well combined. Pour fudge mixture over caramel nut crust bottom.
5. Bake for 45 minutes or until outsides of pie are set but inside is still a bit jiggly. Remove it from the oven and cool completely on a cooling rack.
6. Garnish with whipped cream and chopped candy bar and serve.
7. Adapted from Food and Wine.

pie crust, caramel individually, butter, milk, peanuts, filling, sugar, cocoa, ubc, ubc, eggs, milk, vanilla, cream

Taken from tastykitchen.com/recipes/desserts/candy-bar-fudge-pie/ (may not work)