Back in September, I bought a huge bag of chocolate candy — the good stuff, like M&Ms, Snickers, Milky Way, Twix. I told the BF it was enough to last us through Halloween and the fall season, and I wasn’t wrong. Even after leaving a bowl out for the neighbors on Halloween night, we still have a ton left.
I had predicted this and decided to sacrifice a dozen mini Milky Way bars on Halloween afternoon. I needed a dish to share at a party, and it felt right to include candy in some way. And once I tasted this, I knew I had made the right decision. Because really, pecan pie is great, but it’s even better with chocolate.
Still have leftover Halloween candy? Use Milky Way bars or whatever chocolate candy you like for this recipe. Don’t have any left? Just go out and buy some. This pie is worth it. The graham cracker crust gives it kind of a cookie bar texture and flavor. So it’s kind of like a pie-shaped slice of a chocolate pecan cookie bar. Also known as heaven.
Milky Way Pecan Pie adapted from Bakerella
3/4 cup graham cracker crumbs
3 tablespoons white sugar
3 tablespoons melted butter
1/4 cup packed brown sugar
1 Tablespoon self-rising flour
1/4 cup white sugar
2 tablespoons hot water
1 teaspoon vanilla
1/4 cup melted butter
3/4 cup pecans
1 cup chopped Milky Way bars (~10 fun-size bars)
Preheat the oven to 350 degrees. Mix the graham cracker crust ingredients together until thoroughly blended and press into the bottom of an 8″ pie pan. Bake for 5-7 minutes.
Place brown sugar and flour in a large bowl and whisk until combined.
In a small bowl, mix together white sugar and hot water until sugar is dissolved. Add to the large bowl. Add vanilla, and stir until thoroughly combined.
Add melted butter. Fold into mixture until it disappears.
Loosely beat two eggs in a separate bowl and fold into mixture until the eggs disappear. Fold in pecans and Milky Way chunks.
Pour mixture into prepared pie pan. Return to oven and bake for about 35 minutes, or until pie has set and edges are browned.
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