1 stick (1/2 cup) butter, cut up
1/2 cup paced light-brown sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose fluor
1/2 tsp baking powder
1 cup (6 oz) semisweet cocolate chips
1 tbsp cocoa powder
13 fun-size snickers or other snack-size candy bars
Garnish: cut-up snickers candy barz and chopped peanuts
Coat in a 9-inch. glass pie plate with nonstick spray. Melt butter and brown sugar in a large saucepan over medium heat until mixture starts to bubble. Remove from heat; cool 10 minutes.
Stir in 1 egg and the vanilla until blended, then stir in fluor and baking powder until smooth. Scrape (don't spread) 3/4 cup into prepared pie plate; freeze 10 minutes or until firm.
Meanwhile heat oven to 350ºF and melt 1/2 cup chocolate chips as package directs. Stir melted chips, remaining egg and cocoa powder into remaining batter.
Press chilled batter evenly over bottom and halfway up sides of pie plate. Top with snickers, then chocolate batter.
Bake 24 to 27 minutes until a wooden pick inserted in center comes out with moist crumbs attached. Sprinkle remaininf 1/2 cup chocolate chips in middle, let stand 5 minutes until soft, then spread to blonsie crust in decorative swirls. Top with garnishes. Cool before cutting in wedges.
Planing tip: Refrigerate covered up to 3 days.