• 5 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Lightly coat six straight-sided half-pint canning jars with cooking spray. In a small bowl combine crushed cookies and melted butter. Divide mixture among jars; use a muddler or pestle to press onto bottoms.

  • In a medium saucepan melt 1 cup of the chocolate pieces and the 1/4 cup butter over medium heat; remove from heat. Whisk in the next six ingredients (through salt) until smooth. Stir in the remaining 1 cup chocolate pieces. Spoon batter into prepared jars, filling each about half full. Cover tightly with greased foil.

  • Place jars around the edges of a 6-quart oval slow cooker; pour the water around jars. Cover and cook on high for 2 to 3 hours or until a thermometer inserted through foil registers 190°F. Remove from cooker; cool, uncovered, on a wire rack (pies will shrink as they cool).

  • Meanwhile, in a medium bowl beat the next three ingredients (through peppermint extract) with a mixer on high until stiff peaks form. If desired, tint with food coloring.

  • Top pies with whipped cream and sprinkle with crushed candies. Store any leftovers, covered, in the refrigerator up to 3 days.

Nutrition Facts

687 calories; 40 g total fat; 23 g saturated fat; 2 g polyunsaturated fat; 12 g monounsaturated fat; 151 mg cholesterol; 297 mg sodium. 288 mg potassium; 85 g carbohydrates; 4 g fiber; 72 g sugar; 7 g protein; 0 g trans fatty acid; 785 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 53 mg calcium; 3 mg iron;


5 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0