Happy Halloween! I hope your day is filled with many chocolates, sugar comas, and of course fantastic costumes. I know pumpkin is all the rage for Halloween, but I figured a recipe that will help you get rid of all of that candy you’re going to collect tonight would be pretty helpful too. While this could work with a variety of candies, I like how the crumbly texture of the Butterfinger works with the chewy blondie.
I don’t really care about Halloween very much. There. I said it. I don’t understand the allure of spending money on a ridiculous costume you are going to wear once as you walk around freezing outside knocking on strangers’ doors asking for candy, just so you can go home and eat so much that you get sick. Fun? No, not to me. I stopped trick-or-treating when I was in sixth grade, which was the year that I started to take gymnastics seriously, and I wasn’t going to miss practice to go walking around outside.
Just because I don’t like Halloween doesn’t mean I don’t like candy though! Butterfingers are one of my favorites with their chocolate outside and uniquely textured inside, so I grabbed a blondie from Warm Vanilla Sugar and got going. The end result was a chewy, nutty and butterfinger-y treat to help me celebrate Halloween. These are just too simple not to whip up!
Chewy Butterfinger Blondies
2¼ cups flour
1 tsp baking powder
¾ cup butter, softened
2¼ cups brown sugar
3 large eggs
1½ tsp vanilla extract
4 regular-sized butterfinger candy bars, crushed
Preheat oven to 350°F. Grease and flour a 13×9-inch baking pan. In a small bowl, combine flour, baking powder and salt; set aside.
In a medium bowl, with electric mixer at medium speed, combine butter and brown sugar. Beat in eggs and vanilla until smooth. Stir in flour mixture and 1 cup of crushed butterfingers.
Spread in prepared pan. Sprinkle remaining crushed butterfinger bars over top of batter.
Bake 30- 35 minutes, or until the bars are a bit firm to the touch. Cool completely before cutting into bars.
My family and I love to try new foods and experiment with ingredients that aren’t in your typical kitchen. In our kitchen, you can find dried chrysanthemum flowers, monkey-picked tea, date paste, and spices that you didn’t even knew existed. A vanilla malt has always been one of my brother’s favorite drinks, so I went to the store to get some malt powder to add to our ever-growing collection of ingredients that you will never use. 🙂
These cookies provide a decadent combination of that chocolate malt flavor with a crunch from the Whoppers (and Crunch Bars!) mixed in throughout. They were exactly what I needed after a long week at school, and they’ll certainly be appearing again sometime soon. 🙂
With Halloween just around the corner, there’s candy everywhere! 🙂 So to start of Halloween baking this year, and seeing Peanut Butter Snickers in the store, there was only one logical option. Although Twix may be my favorite candy, Snickers come in at a pretty close second. Add some more peanut butter to an already decadent dessert, and I’m one happy girl 🙂
Through many attempts at brownie recipes, I’ve found that I like my brownies on the cakier side, with just a little bit of fudge in the middle. These brownies fit that criteria exactly. If you’re more of a fudgy brownie person, feel free to use your own recipe and throw some peanut butter snickers in, you won’t be disappointed!
It can be hard to bake things for a..selective little sister. So when I found a recipe that made her eyes light up and her say “Yum, make that!” you know for certain that it was going to be made. Besides, who can resist something that has CANDY inside of it? These lonely mini Twix bars have been in my cabinet, calling for something delicious to be made out of them. Like last week, I had never made cheesecake before, although I’ve bookmarked many recipes 🙂 After these, with their oh-so-creamy filling but with the slight crunch of the cookie part of the Twix, these mini-cheesecakes are the definition of heaven. So go and get yourself a slice of heaven and make these cheesecakes. 😉
Preheat the oven to 275 degrees and line 14 muffin tins.
In a food processor, grind up the graham crackers into fine crumbs. Pour into a bowl and add in the sugar. Mix to combine. Add in the melted butter until fully coated.
Scoop 1 tablespoon of the graham cracker mixture into each cupcake liner and press down firmly with your hand. Set aside.
In a stand mixer, put in the cream cheese and mix for 3 minutes, or until smooth. (A hand mixer works fine) With the mixer on, add in the sugar and combine. Add in the vanilla extract. Beat in the eggs until fully combined. Finally, add in the sour cream and combine.
Add the chopped up mini Twix bars to the cheesecake batter and fold in.
Using and ice cream scooper, scoop the batter into each cupcake liner. Bake for 30 minutes. Refrigerate the cheesecakes overnight, then enjoy!
If you’re having a bad day, make these cheesecakes. If you’re having a good day, make these cheesecakes. If you’re having any day, make these cheesecakes. You won’t regret it! 🙂