I’ve been asked recently why I’ve not been posting daily as I’ve done in the past. The main reason is lack of time. For those that don’t know or are new to our family blog, I went back to work in May and took a short break from writing for several reasons including the new job. Even though it’s part-time, other obligations have made it harder for me to sit down and write so that’s why there has only been a Sunday and Monday post. On Saturday I can compile info for Sunday’s “Coming Up This Week…,” finish personalizing it on Sunday morning before I publish it. On Sunday I start to write Monday’s post, adding a few finishing touches on Monday morning before I hit the publish button.
My goal is to return to blogging at least 3-4 times per week (hopefully soon) and maybe even make a few minor changes in content. We’re still cooking and baking, still working on crafts and projects. I hope you’ll bear with us during this time of transition.
Today we want to share with you a recipe for Hershey Bar Pie. I actually made this for Joshua who is hooked on the Hershey Bar Pie from Burger King. Although in Joshua’s eyes it didn’t compare to Burger King’s Hershey Pie, he thought it was a great runner-up. I had one piece, papa and Joshua took care of the rest over the course of a few days. I’d say it was a huge hit.
This pie is easy to make, light and delicious. If you want to whip up something quick for your sweet tooth, something to serve to friends and family or something sweet to take as a “dish to pass” event, this pie is perfect.
HERSHEY BAR PIE
What You’ll Need:
1 (6.0 oz.) HERSHEY’S Milk Chocolate Bar, broken into pieces
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
1 packaged crumb crust – I used Chocolate – You can also make your own
- Place candy bar pieces in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until chocolate is smooth when stirred
- Cool chocolate slightlyFold whipped topping into melted chocolate; spoon into crust
- Cover; refrigerate 6 hours or until firm
- Garnish as desired
- Cover; refrigerate leftover pie
Makes 6 to 8 servings