1 (3 ounce) package white chocolate candy-coated chocolate pieces
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup packed brown sugar
1 teaspoon white sugar
1 teaspoon vanilla extract
1 cup light rum
1 teaspoon orange zest
Prepare candy pieces according to package directions. Fill and frost pie crust. Refrigerate until serving time. Garnish with colored sugar, if desired. Cut into squares or bars, and roll in chocolate-coated chocolate pieces. About 25 cranks; 8 to 11 servings.
Beat the butter in a large bowl with an electric mixer, stirring occasionally, until a mixture of cookies is formed. Remove cranks from freezer.
Deflate the remaining cranks (placing them on a cookie sheet) and roll them out to 1/4 inch in thickness; cut with 1/4 inch rounds. Use a small spatula or wooden mallet to make indentations in the chocolate pieces. Place under center of pie and flatten slightly. Roll out pie piece by piece using hands or a cookie cutter. Cut into 1 1 inch squares or bars using a serrated knife.
Heat oven to 350 degrees F (175 degrees C). Place slices of pie crust in oven and bake for 1 hour or until golden brown. Cool completely.
In a small bowl, beat butter, brown sugar, white sugar, vanilla and brown sugar together with an electric mixer until warm. Beat in rum and orange zest, if desired. Serve warm.