Reese’s Peanut Butter Cup Cheesecake
32 ounces Cream Cheese — softened
1 cup Sugar
5 Eggs — at room temperature
1/4 cup Cornstarch
1 teaspoon Vanilla
1/2 cup Whipping Cream
8 Reese’s Peanut Butter Cups
*** Crust:***
1 1/2 package Graham Crackers — crushed
5 tablespoons Butter — melted
1/3 cup Sugar

Crust: Mix all ingredients and pat into a 10″ spring form pan.

Cake: Chop peanut butter cups. Cream the cheese until light. Add sugar and beat some more. Add eggs, one at a time and beat after each. Mix in cream, vanilla and cornstarch. Stir in candy. Pour into crust and bake at 350F for 1 hour or so until outside edge is firm and middle is still soft. When the cake comes out of the oven run a knife around the edge. Cool for several hours then top with melted chocolate.

Peanut Butterfinger Cream Pie
1 (9 inch) chocolate cookie crust
1 (8 ounce) package cream cheese, at room temperature
1/2 cup creamy peanut butter
1 1/2 cups powdered sugar
1 (2.1 ounce) bar NESTLE® BUTTERFINGER® Candy Bar, chopped
2 cups whipping cream, whipped
1/4 cup Chocolate Flavor NESTLE® NESQUIK™ Syrup (or any brand will do!)

Beat cream cheese and peanut butter in large mixer bowl until smooth. Beat in powdered sugar. Stir in chopped Butterfinger. Fold in whipped cream. Spread into cookie crust. Refrigerate for 3 to 4 hours. Drizzle with chocolate syrup before serving.

Candy Bar-Stuffed Baked Apples
4 medium apples, top 1/2-inch removed
1/4 cup roughly chopped toffee candy bar (Skor is recommended)
1/4 cup roughly chopped chocolate covered nougat nut candy bar (Snickers is recommended)
2 T unsalted butter
1/4 cup finely chopped toffee candy bar (Skor)
1/4 cup finely chopped chocolate covered nougat nut candy bar (Snickers)
3/4 cup soft apple cider
1 T sugar
Vanilla ice cream

Preheat the oven to 350 degrees F. Using an apple corer and small melon baller, scoop out the stems, cores, and seeds from the apples, leaving the bottoms intact. Cut off the top 1/2-inch of each apple and then stand in a baking dish. Stuff the roughly chopped candy bars in the apples (2 total tablespoons of candy per apple). Place 1 1/2 teaspoons of butter in each apple on top of the candy. Stuff the finely chopped candy in the apples (2 total tablespoons of candy per apple). In a bowl, whisk together the cider and sugar. Pour over the apples. Bake uncovered until the apples are tender, 1 hour and 20 minutes. Remove from the oven and let sit for 5 minutes. Place the apples on plates and top each with a scoop of ice cream. Spoon the pan juices over the ice cream and serve immediately.

Candy Bar Smoothies (Kid friendly!)
1 cup chocolate milk
1 cup chocolate ice cream
2 Kit Kat candy bars, chopped

Combine the milk and ice cream in a blender; process just until smooth. Pour into a bowl; cover and freeze 3 hours or until frozen. Stir with a fork until slushy and stir in wafer bars.  Serve immediately!

Butterfinger Banana Cake
8 1/4 ounces package yellow cake mix
2 medium, ripe bananas, mashed
3 NESTLE® BUTTERFINGER® Candy Bar, chopped, divided
16 ounces container prepared white frosting

Preheat oven to 350° F. Grease and flour 13 x 9-inch baking pan. Prepare cake mix batter according to package directions; stir in banana and 3/4 cup chopped Butterfinger. Pour into prepared pan. Bake for 40 to 50 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost cake; sprinkle with remaining chopped Butterfinger.

Halloween Haul Poke Cake
1 package (18 1/4 ounce size) yellow cake mix
10 fun-size candy bars, divided
1 can (14 ounce size) sweetened condensed milk
1 jar (12 ounce size) caramel ice cream topping
1 carton (12 ounce size) frozen whipped topping, thawed

Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Chop six candy bars. Remove cake from the oven; immediately sprinkle with chopped candy bars. Cool on a wire rack for 10 minutes. Using the end of a wooden spoon handle, poke 20 holes in warm cake. Pour milk over cake; cool for 10 minutes. Pour ice cream topping over cake; cool completely. Spread whipped topping over cake. Chop remaining candy bars; sprinkle over cake. Cover and store in the refrigerator.

Baby Ruth Cookies
1/2 cup Butter, softened
3/4 cup Peanut butter, smooth
1 1/2 cup Sugar
2 Eggs, beaten
1 1/4 teaspoon Vanilla
3 cups Flour, sifted
1 teaspoon Baking powder
1/2 teaspoon Salt
2/3 cup Milk
5 Baby Ruth bars, (1.9 oz ea), Cut up

Cream butter, peanut butter and sugar until light and fluffy; beat in beaten eggs ad mix well; add vanilla. Sift dry ingredients together and add alternately with the milk. Stir in the cut-up Baby Ruth pieces. Drop from teaspoon on buttered cookie sheets. Bake in preheated 375 F oven until golden brown, about 12-15 minutes.



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