Hi Bold Bakers!
Halloween is such a fun time of year. The weather has changed, there is a chill in the air, and fall is in full swing with pumpkins and decorations galore. Another thing that is also in full swing during this season is more candy and chocolate bars than you can imagine.
I love candy bars as much as the next person, my favorite is a TWIX. I was so excited when the folks at TWIX contacted me to create a Big & Bold recipe for you. I wanted to come up with a fun way to utilize candy bars that was different from throwing them into a cookie or brownie batter, so I decided to make the bars the base for my Halloween Pie! Pretty nifty, right?
This Halloween Pie has a lot of things that I love: a shortbread cookie crust on the bottom, caramel in the middle and chocolate on top.
This must be the easiest way to create a pie crust. Take your Halloween candy and pulse it all together to make this over-the-top crust for your pie. You can use TWIX or any of your favorite candy bars.
The main ingredient of the creamy cheesecake center is my secret weapon when it comes to my desserts, and that’s my Signature Salted Caramel Sauce. I strongly urge you to have a jar of this stashed in your fridge for dessert emergencies. It can transform a few ingredients into a decadent, flavorful dessert. And it even tastes great right off the spoon. Be careful with that, it’s a slippery slope….
To make it a Halloween Pie, I simply drew a spider web on the top with white chocolate. If you want to leave it off, feel free to do so and serve it for any occasion!
Check out my other Halloween Recipes:
- Homemade Halloween Ice Cream (No Ice Cream Machine Required)
- Candy Apples
- Halloween Monster Cookies Trilogy
- 1 bag of fun size Twix ( roughly 25 snack size or 6 regular twix)
- 16 oz (454g/2 cups) cream cheese, room temperature
- 1 ½ cups (350g/12floz) cream (whipping/all purpose)
- 1 teaspoon vanilla extract
- ⅓ cup (3oz/90g) salted caramel sauce
- ½ cup (4 oz/ 120g) milk chocolate
- ½ cup (4 oz/120g) cream
- melted white chocolate for piping
Line a 9 inch pie tin with cling wrap. You can also use a springform tin.
To create your base: Put your twix into a food processor and pulse until the cookies are broken down and start to clump together, it takes around 2-3 minutes.
Press this mix evenly into your pie dish with your hands. place in the fridge while you make the filling.
For the filling: using a mixer or hand mixer whisk together the cream cheese and vanilla extract until smooth and there are no lumps, approximately 3-5 minutes. Run a spatula under the mix to make sure there are no cream cheese lumps.
Pour in the cream and continue whipping until the mix thickens and becomes bigger in size.
Mix in your salted caramel sauce.
Pour this mix into your pie tin and place back in the fridge while you make the topping
For the chocolate ganache: Heat the cream in a pot until it reaches a simmer. Pour directly over the chocolate and let it sit for 3 or 4 minutes. Then whisk until smooth. Let cool.
Pour the cooled ganache over the creamy base while in the tin.
While the ganache is still wet pipe your white chocolate spiral from the center of the pie all the way out to the rim. Working quickly take a toothpick and from the center of the pie gently pull out the white chocolate spiral to form a web. You will soon see it take shape
To set the pie: Refrigerate for at least 6 hours to set or preferably overnight for best results. You can make this 2 days in advance and eat within 3 days.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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