About 2 years ago I found this GREAT recipe for a Candy Bar Pie. It was in one of the little booklets you pick up at the check out counter. I believe it was a Pillsbury one or maybe Carnation??? It has a pie crust, then a layer of candy bars, the filling, which is what I can’t remember, bake and then pour melted chocolate on top. Chill. Has anyone seen this recipe? If so what was the filling. This was the best, rich and gooey.
Thanks
Lisa

it sounds like the recipe they have on line now for candybar tartlets. take a look at it. do you by any chance have and old recipe for a chocolate cake with almonds and covered in chocolate whipped cream. it is 4 layers and starts with a box mix. it too was in one of the little booklets that you get in the check-out at the grocery? thanks

jcn123

I havew a recipe for a "Chocolate Almond Torte"  that was from a little recipe pamphlet from Dream Whip.   Got it about 25 or 30 years ago.  Very easy cake and spectacular.
"Scrumptious Chocolate Torte"
1 3/4 Cups unsifted flour, all purpose.
1 3/4 Cups sugar
1 1/4 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
2/3 cup butter
4 squares Baker's unsweetened chocolate, melted and cooled
1 1/4 Cups water
1 tsp vanilla
3 eggs
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2 packages (4 ounces each) Baker's German's sweet chocolate
3/4 Cup butter
1/2 Cup toasted almonds, chopped
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2 Cups whipping cream

Preheat oven 350 degrees.  Prepare 2 or 4 9 inch round cake pans.  Grease and line with parchment paper.

In a large bowl of mixer, combine flour, sugar, soda, salt, baking powder, 2/3 cups of butter, the melted unsweetened chocolate, water, and vanilla.  Beat at low speed to blend; then beat 2 minutes at medium speed, scraping sides and bottom of bowl.  Add eggs; beat 2 minutes longer.
Pour batter into :
Four  9 inch layer pans which have been lined with paper, layers will be thin.  Bake at 350 degrees for 20 to 25 minutes.
OR
Pour batter into two 9 inch layer pans which have been lined with paper.   Bake for 30 to 35 minutes. Once cake layers have cooled split layer and assemble.
Cool slightly in pans; then remove from pans and finish cooling on racks.
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Melt 1 1/2 packages of the sweet chocolate over hot water.  Cool.  Blen in 3/4 Cup butter and the almonds.  Make chocolate curls from the remaning chocolate; set aside.  ( You want this mixture to get thick.)
Whip the whipping cream.
Place 1 cake layer on serving plate; spread with half the chocolate mixture; top with second layer of cake spread with half the whipping cream   Repeat layers ending with whipped cream on the top.  Sprinkle top with chocolate curls. ( do not frost the sides of the cake)
This is the first "from scratch" cake I ever made that turned out just the way it was supposed to.  It is like candy and cake combined. 

I'm in search of a recipe that may have been in the same book as this Candy Bar pie. It is a cheesecake with oreo crust, make in a springform pan, with caramel and chocolate dizzled on top.