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Ingredients
- 1 - large Symphony bar with toffee and nuts (blue
- writing) You may want a small extra one to
- decorate the top of the pie
- 2 – 8 oz. Cool Whip (1 container is optional)
- 1 – 6 inch graham cracker crust
- 1 Tbs. peanut butter
Preparation
Step 1
In microwave-safe bowl, break Symphony bar into pieces. Microwave on high for 25 seconds. Stir. Microwave for 30 seconds. Stir. If chocolate is not melted, continue to microwave and stir at
30 second intervals until chocolate is melted and smooth (nuts and toffee pieces will still be lumpy, but the chocolate will be smooth).
When chocolate is melted/smooth, stir Cool Whip (1/4 of the container at a time) into chocolate. Stir in peanut butter until completely mixed.
Put in graham cracker pie shell. Optional – Top with additional Cool Whip and shave pieces of chocolate on top. Refrigerate until set.