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+ servings
fudge pie

Candy Bar Fudge Pie

Recipe Adapted from Food and Wine
Course Dessert
Cuisine American
Keyword holiday recipes, kid-friendly recipes, winter recipes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 425kcal
Author Jocelyn Delk Adams of Grandbaby-Cakes.com


For the Caramel Nut Crust Bottom:

  • 1 cup soft caramel individually wrapped candy unwrapped
  • 1 tablespoon butter
  • 2 tablespoons evaporated milk
  • 3 tablespoons salted peanuts

For The Fudge Filling:

  • cups granulated sugar
  • 3 tablespoons cocoa powder
  • ¼ teaspoon salt
  • ¼ cup unsalted butter melted
  • 2 large eggs
  • 3/4 cup evaporated milk
  • 1 tablespoon pure vanilla extract


  • Preheat oven to 350 degrees.
  • Roll Pillsbury refrigerated pie crust into your pie pan and prick bottom with a fork.

For the Caramel Nut Crust Bottom:

  • Next, add unwrapped caramel, butter, and evaporated milk into a microwave safe bowl and microwave 20-30 seconds at a time then whisk together until caramel has completely melted and is a smooth consistency (takes about 1 minute and 15-30 seconds).
  • Spread caramel sauce on the bottom of the pie crust.
  • Top with salted peanuts and press down into the caramel.

For the Fudge Filling:

  • 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.
  • Bake for 45 minutes or until outsides of pie are set but inside is still a bit jiggly.
  • Remove and cool completely on cooling racks.
  • Garnish with whipped cream and chopped candy bar and serve.


Serving: 1g | Calories: 425kcal | Carbohydrates: 59g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 74mg | Sodium: 258mg | Potassium: 198mg | Fiber: 1g | Sugar: 46g | Vitamin A: 355IU | Vitamin C: 0.5mg | Calcium: 104mg | Iron: 1.2mg