Frozen Reese's Banana Pops
Makes 4 servings
2 bananas, cut in half crosswise
4 wooden sticks
4 snack-size Reese's Peanut Butter Cups
6 ounces melted chocolate
Insert a wooden stick into each half of banana. Freeze the bananas and Reese's Peanut Butter Cups for 2 hours.
Chop the frozen candy. Coat the frozen bananas in melted chocolate; sprinkle with the candy. Freeze on a parchment-lined plate until firm.
Source: Real Simple
Butterfinger Chunk Cookies
Serves 8 to 12
Prep time: 1 1/2 hours
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup dark brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/4 cup and 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
10 to 12 bite-sized Butterfinger bars, crushed
Preheat oven to 350 degrees.
Using an electric mixer, beat butter, sugar and brown sugar in a bowl until well-blended. Add egg and vanilla. Beat until fluffy. Beat in flour, salt and baking soda. Stir in crushed Butterfingers. Chill cookie dough 30 to 60 minutes. Line the baking sheets with parchment paper. Each cookie should be made with one tablespoon of dough spaced 3 inches apart (about 8 cookies per sheet). Bake cookies until golden brown, about 12 minutes. Cool completely on a rack and store in an airtight container.
Sources: Bon Appetit magazine; Lynn Kessel, Table Scraps
Peppermint Pattie Brownies
Makes 36 servings
1 1/4 cups flour
1/2 teaspoons salt
3/4 cups (1 1/2 sticks) unsalted butter
4 4-ounce squares unsweetened chocolate, chopped
4 4-ounce squares semisweet chocolate, chopped
2 cups sugar
1 tablespoons vanilla extract
5 large eggs, beaten
24 small (such as York) peppermint patties
Preheat oven to 350 degrees. Grease a 9-by-13 baking pan. In a small bowl, whisk flour and salt.
In a heavy 4-quart saucepan, melt butter with unsweetened and semisweet chocolates over low heat, stirring frequently, until smooth. Remove from heat. With wooden spoon, stir in sugar and vanilla. Add eggs; stir until well-mixed. Stir flour mixture into chocolate mixture just until blended.
Spread half of brownie batter into prepared pan. Arrange peppermint candies in a single layer over batter, about 1/2 inch apart. Spread remaining batter over top.
Bake about 30 minutes, or until toothpick inserted 1 inch from edges comes out clean. Cool brownies completely in pan on wire rack before slicing.
Source: "Brownies! Good Housekeeping Favorite Recipes"
Bit-O-Honey Pumpkin Cake with Cream Cheese Frosting
Makes 18 to 20 pieces
For the pumpkin cake:
5 1.7-ounce Bit-O-Honey bars
1 cup canola oil
1 15-ounce can pure pumpkin
1 cup sugar
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 cups all-purpose flour
For the frosting:
8 ounces cream cheese, room temperature
2 ounces (1/2 stick) butter
1 teaspoon vanilla
4 cups confectioners' sugar
For the pumpkin bars:
Preheat the oven to 350 degrees. Spray a 13- by-9-inch pan with nonstick spray.
Freeze the Bit-O-Honey bars 10 minutes.
In the food processor, chop candy bars coarsely. Set aside.
In a large mixing bowl, using electric mixer, combine the oil and eggs, and mix 30 seconds on high. Add pumpkin, sugar, cinnamon, cloves, allspice, ginger, nutmeg and salt. Mix on medium 1 minute, scraping down sides of the bowl. Add the baking powder, baking soda and flour, and mix on low 30 seconds. Fold in the chopped candy bars.
Pour the batter into prepared pan and bake 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool completely before frosting.
For the cream cheese frosting:
In a large mixing bowl using an electric mixer, beat together the cream cheese and butter until smooth and fluffy (about 3 minutes). Mix in the vanilla. Add the confectioners' sugar and beat until thoroughly incorporated.
Spread the frosting evenly over the top of the cooled pumpkin bars. Cut into 2-by-3-inch squares.
Source: "The Candy Bar Cookbook: Baking With America's Favorite Candy," by Alison Inches and Ric McKown (Longstreet Press, 2000)