Hershey Bar Pie...Oh My!

Alright, so I know that I shouldn't be making things that aren't exactly on my diet. Of course, I'm not gaining weight, so that's a good thing! I had a few "I don't really care" days last week. I've felt like crap on and off for over a week, actually more like two weeks. One day I'd feel good and the next I'd feel practically bedridden.

While I was on the phone with a friend on Friday, I was looking through a cookbook called "Sugar Bitches Just Desserts" by Jackie Mclure and Stacy Saba. I came across the recipe for this pie, and I might add I have read this recipe a ton of times. I just thought to myself, today is the day to make this! I'm thinking maybe I can somehow make Steve think that it's a vegetable or something in order to get him to eat some. He never pays attention to what I'm making anyway, since he doesn't share my enthusiasm for food. I figure if I just tell him what the carb count is (he's diabetic) he'll take enough insulin to cover it. Besides, he needs to live a little and try one of my desserts! It will probably never happen however.

Oh yeah...the "Bitch" in "Sugar Bitches" means Babe In Total Control of Herself.

While I was making this pie, I was thinking of all the different variations and combinations of products that could be used. After I've recovered from eating some of this pie, I'll post another made differently. The only changes I made were to use a lower fat pie crust and light whipped topping.

After having a piece, I expected it to taste a little richer than it did. You could really tell that it had a marshmallow texture.

Here's the recipe:

Hershey Bar Pie

1/2 cup milk
6-1.35 oz Hershey bars with nuts
21 large marshmallows
4-1/2 oz whipped topping, thawed
1-9-inch graham cracker pie crust

In a double boiler, place the milk, Hershey bars and marshmallows. Melt the mixture and then remove from the heat. Fold whipped topping into the chocolate mixture. Pour into the pie crust and chill in the refrigerator for at least 3 hours. Serves 6.

Recipe Of The Day - Salted Nut Roll Bars

I didn't get a chance to do some baking last night that I had planned on doing. That's unfortunate for my husband as I was going to make something for him to take to work today. I'm putting it off until next week and hope that it works out, otherwise he'll just have to wait. I will post a picture and the recipe when I'm able to get my baking done. For today's recipe I have chosen another one that I have always wanted to make but just haven't. I keep reading this recipe over and over and I should just make it because they sound so good! This recipe comes from the book "No Bake Cookies, Bars and Pies" that is distributed by CQ Products. The ISBN number is 13-978-1-56383-219-2. I really like this little book. If you need something to make that is quick and easy, this is the one for you.

Salted Nut Roll Bars

1 (4 oz) can sweetened condensed milk

1 (12 oz) pkg Reese's peanut butter chips

3 cups miniature marshmallows

2 (12 oz) jars salted or dry roasted peanuts, divided

In a microwave-safe bowl, combine sweetened condensed milk, peanut butter chips and marshmallows. Microwave for about 2-1/2 minutes, stirring often, until melted. Spread 1 jar of peanuts into a greased 9x13" pan. Spread marshmallow mixture over peanuts. Top with remaining jar of peanuts. Refrigerate for 1 hour before cutting into bars.