As a teenager, I fondly remember the week of summer camp.
Capture the Flag in the woods, all night cabin escapades, and fond memories of sunrise hikes flood my mind.
I also remember the camp store.
This is where we were able to buy snacks each afternoon.

Traditionally, my afternoon snack has consisted of an apple.
Oh yes, boy do I love apples.

However, I’m also Daddy’s Little Girl, and there are times when I just want to do what Dad does – and there has been many an afternoon when I witnessed this man I love nosh down on a candy bar.
Not just any old candy bar…
Although we have the palate of royalty in our family (ahem), Dad’s favorite “candy” bars are Snickers and sometimes Almond Joy. I personally love it when he noshes on Peanut M&Ms.

All that aside, I missed my folks at camp, and I reached out for camp “candy.”

And, I discovered the Chunky Original.

I believe I’m the only one on the face of the earth who remembers this chocolate bar of decadent deliciousness.
I only found it at camp. I only ate it at camp. The Chunky Original is only camp candy.

This is Nestlé’s version of the ultimate candy bar:

giant chunks of milk chocolate, nuts, and raisins.

It’s heavenly.

And quite unique.

Although this pie recipe differs from my dreamy Chunky bar, my memory was overwhelmed and bombarded by the bar as I baked, nonetheless.

Chocolate and raisins – yes, they are yet another match made in heaven.

Chocolate Cherry Brandied Raisin Cinnamon Pie

Pie Crust:
1 1/2 cups all purpose flour
6 Tbs. ice cold butter, cubed
1 Tbs. white vinegar
1 large egg
2 tsp. ground cinnamon
pinch of sea salt
2-5 Tbs. ice water

Combine all the ingredients into the bowl of a large food processor, except for the water. Pulse until crumbly, making sure the butter stays cold (meaning, don’t use too much energy and heat the processor – cold butter = flaky crust). Slowly add the water, 1 Tbs. at a time, until things are crumby, but not too sticky – you may not need at 5 Tbs. water.
Transfer the crumble mess onto a large sheet of plastic wrap.
Pulling up the sides of the wrap, form the crumbs into a dough disc.
Wrap tightly and freeze for 30 minutes.

Filling:
16 oz. pitted black cherries (frozen is ok)
1/2 cup white sugar
12 oz. semi sweet chocolate chips
1 cup raisins
1/2 cup brandy

Soak the raisins in the brandy for at least 30 minutes.
Mix the cherries and sugar together and bring to a simmer over low heat, stirring constantly until the cherries begin to release their juices and break down. Turn the heat down to super low and add the chocolate. Keep stirring until the chocolate is melted. After 30 minutes of soaking, strain the raisins, reserving the brandy. Add the brandy to the chocolate cherry mixture and stir until well combined. Remove from heat.

Preheat oven to 425 degrees.

Remove the dough disc from the freezer and roll out into a round large enough to cover the bottom, sides, and a little overlap of a 9″ pie plate. Fold and trim the edges and crimp as desired.
Fill the bottom of the pie crust with the drained raisins, spreading evenly.
Top with the chocolate cherry filling.
Adorn as desired.

Bake for about 35 minutes, until the crust is golden brown.

Allow to chill and set at least 4 hours before slicing.

Serve with vanilla-cinnamon ice cream!