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Pecan German Chocolate Cake

Candy Bar

As seen on Dessert Duels
Recipe By Chef Leigh Omilinsky

Ingredients

1 EDWARDS® HERSHEY'S* Chocolate Crème Pie. Scoop out the center into a bowl. Mix until it is homogenous. Set aside.

Rice Krispie Treat Ingredients

  • 1½ Tbsp butter
  • 2 cups marshmallows
  • 3 cups crispy rice cereal
  • 1 tsp salt

Rice Krispies Treat Instructions

  1. Melt the butter. Add the marshmallows and mix occasionally until it is all melted together.
  2. Add the salt.
  3. Stir in Rice Krispies and mix until they are coated with the marshmallows.
  4. Place the Rice Krispies treat inside the empty pie shell so it is about halfway up the crust. You may have extra Rice Krispies.
  5. Place the pie filling back inside the pie shell. Put into the freezer for 1 hour.

Chocolate Coating Ingredients

  • 2 cups good-quality dark chocolate (60% or higher)
  • ¼ cup refined coconut oil

Chocolate Coating Instructions

Place the ingredients in a microwave-safe bowl or a double boiler. If using the microwave, heat for 30 seconds at a time and stir. Continue until completely melted.

How to Assemble

  1. Cut the assembled pie into desired rectangles. It is easiest to cut using a warm, wet knife.
  2. Using a fork, dip the candy bars into chocolate coating and put onto a baking rack.
  3. Decorate as desired and let set.