ounce) bars chocolate covered English toffee, chopped
—Spread caramel topping into pie crust. Beat milk and pudding mix for 2 minutes; let stand for 5 minutes. Stir in whipped topping and chopped candy bars. Spoon into crust. Freeze for 4 hours or until set. Before serving, let stand for 15 minutes so that pie can easily be cut. Store any leftovers in refrigerator.
Press pie crust into bottom of pan to fit. 2 In large bowl, mix 5 cups diced Granny Smith apples, 2/3 cup packed brown sugar, 2 teaspoons apple pie spice and 1/4 cup all-purpose flour. 3 Unroll crusts from 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, on work surface. 4 Spread apple mixture evenly over pie crust. Scatter 2 tablespoons cold butter, cut into small pieces, over apples
Enter, pumpkin piebars. Pumpkin PieBars. #SorryNotSorry, pumpkin season isn’t over yet. I was still craving pumpkin post-Thanksgiving, am functioning off of limited foods with going on to the autoimmune paleo diet (more to come about why and what that is soon), and needed dessert