Candy Bar Pie

Name: Candy Bar Pie
Ingredients: 2 1/4 c. flaked coconut; 1/4 c. butter or margarine, melted; 1 (8 oz.) plain milk chocolate or with nuts bar, broken up; 2 tsp. instant coffee crystals; 1 (12 to 13 1/2 oz.) container frozen whipped topping, thawed

5 ingredients

9 steps

Ingredients

2 1/4 c. flaked coconut
1/4 c. butter or margarine, melted
1 (8 oz.) plain milk chocolate or with nuts bar, broken up
2 tsp. instant coffee crystals
1 (12 to 13 1/2 oz.) container frozen whipped topping, thawed

Directions

1

In bowl, combine coconut and butter.
2

Turn into 9-inch pie plate, pressing onto bottom and sides to form a firm, even crust. Bake at 325° for about 20 minutes or until golden.
3

Cool thoroughly.
4

In small pan, melt candy bar over low heat.
5

Cool to room temperature.
6

Dissolve coffee in 1 tablespoon hot water; fold into topping.
7

Fold in melted candy bar. Pile into crust and chill in freezer until ready to serve.
8

Can freeze overnight, it wil not freeze overnight.
9

Let stand 10 to 15 minutes before serving.