This white chocolate Heath Bar dessert is so easy to make, only your family or guests will think you fussed.

I should call this the “power failure dessert.”  Why?  Because I’d just finished making it when we lost our power for about 5 hours!!  I was worried it would melt because, of course, my fridge wasn’t working.

Sinfully easy

Anyway, all is well, and this dessert is spectacular!  It’s also easy as can be–because anyone who knows me knows I love easy.  But it also has to taste good. This does!

I’m not sure if it’s new or not, but last grocery store trip, I noticed a white chocolate flavored instant pudding–and saw possibilities if it tasted OK. If you can’t find this flavor, vanilla can be substituted without too much loss.

I’ve also had Heath bars on the brain (chocolate is never too far either).  I had plenty of commercial chocolate chip cookies as I recently went on a rip with them.

Tons of crunch

I wanted to do something other than the usual graham cracker or Oreo-type crust, so having those cookies handy, I decided to at least try it.  It works in this–I also add some plain Heath bar pieces to the crust.

You can serve this frozen or just chilled.  Frozen it’s like ice cream; chilled it’s like a parfait.  Enjoy!

Creamy!

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White Chocolate Heath Bar Crunch Dessert

This white chocolate Heath Bar dessert is so easy to make, only your family or guests will think you fussed.

Prep Time20 minutes mins

Total Time20 minutes mins

Course: desserts

Cuisine: American

Keyword: dessert bars, heath bar, white chocollate

Servings: 9

Calories: 353kcal

Author: Judith Hannemann

Ingredients

CRUST

• 2 cups chocolate chip cookie crumbs
• 1/2 cup Heath English Toffee pieces plain
• 3 tbs butter melted

MOUSSE

• 1 4-serving size white chocolate instant pudding
• 1 cup evaporated milk do not reconstitute
• 3/4 cup milk
• 1 8 oz extra-creamy whipped topping

TOPPING

• 1 8 oz extra-creamy whipped topping
• 3/4 cup Heath Chocolate Covered Toffee Pieces
• 1/2 cup chocolate ganache*
• 1/2 cup caramel sauce

GANACHE

• 1/2 cup dark chocolate chips
• 2-3 tbsp heavy cream

Instructions

• *Hot fudge ice cream sauce may be substituted. Microwave for about 10 seconds on HI so it's a drizzling consistency. Do the same for the caramel sauce.
• Lightly spray a 9x9-inch pan.
• Process cookies in a food processor to make fine crumbs. Stir in the plain toffee pieces. Add the melted butter and stir until all crumbs are coated. Press into prepared pan.
• Prepare pudding by adding milks to a medium bowl. Add pudding mix and whisk for 1-2 minutes. Let stand for 5 minutes. Fold in the entire tub of whipped topping and pour on top of crumbs. Top with desired amount of whipped topping. Refrigerate or freeze for at least 4 hours.
• To make ganache, microwave the chocolate chips and the cream for 20 seconds. Remove and stir well. Start with the lesser amount of cream. Add additional if ganache appears to thick to drizzle.
• Sprinkle with chocolate covered toffee pieces. Drizzle with the ganache and caramel sauce.

Nutrition

Serving: 1person | Calories: 353kcal | Carbohydrates: 41g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 31mg | Sodium: 273mg | Potassium: 234mg | Fiber: 1g | Sugar: 19g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 1mg

White Chocolate Heath Bar Crunch

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Banana Rama Lama Ding Dong Pie in Revol Dish

An easy frozen banana pie, a Revol dish and the Edsels.  Who could want more?

I am the first one to admit that making a pie…especially the crust…isn’t my forte. Sometimes it works, most times, it DOESN’T.  

The wonderful people at Revol-USA asked me to review their new pie plate.  While I thought I might do a new casserole for them, I figured I’d take a chance on making a pie.  I kept my fingers crossed but then Helen Fletcher did a very timely tutorial on no-fail pie crusts, so I took a chance.  IT WORKS!!!

Anyway, now onto the dish–It’s from their Crumpled collection.

See Revol on the web for more information.

This pie plate is deep, and I mean DEEP, so if you are making a single crust pie, use a recipe for a double crust.

You expect quality from Revol, and you get it in this pie dish.  They are taking a turn into nice bright colors and you have your choice for this pan.  I chose aubergine (purple) but you have bright red, lime green, yellow and dark blue.  Gorgeous in all colors so it’s hard to choose.  The colors are deep and dramatic.  No skimping on pigment here.  They are true artisans.

I baked the pie shell in a 450F/225C oven.  No color change and no breakage or cracking…but this is Revol folks

I also put this into the deep freeze when I filled it.  Again, no ill effects….but this IS Revol, folks

Release of the pie slice was as, well, easy as pie.  Nothing stuck.  Cleanup was just a soapy sponge and the pan looks brand new.

Revol Pie Plate Before Use

Banana Rama Lama Ding Dong Pie

NOTE:  I used Helen Fletcher’s recipe for pie crust.  See her recipe and tutorial at Pastries Like a Pro.  You may also use a frozen prepared pie shell.  Bake “blind” as per package directions.


Process the milk and banana either with a stick blender or a Ninja.  Pour into a large bowl.





Add the pudding mixes and using a wire whisk, beat for one minute.  Fold in 1 (one) cup of the Cool Whip.  Pour into pie shell.  Freeze until set. 


When pie is completely firm, top with remaining Cool Whip and decorate with toasted coconut.  Serve immediately or freeze until ready to serve.


Serves 8-12

Banana Rama Lama Ding Dong Pie

Closer View of Pie and Revol Pie Plate

Full view of pie in plate

Semi Overhead View of Pie and Revol Pie Plate

The post Banana Rama Lama Ding Dong Pie appeared first on The Midnight Baker.