Sick of having all that left over Halloween candy lying around tempting you? Turn it into a delectable, mouthwatering dessert and get all the temptation over with in one shot! Take a look at these drool-producing recipes.
Peanut Butter Butterfinger Cheesecake
This recipe is courtesy of Sally’s Baking Addiction
Ingredients:
Crust
18 whole Oreos (Double Stuff or regular)*
1/4 cup (60g) unsalted butter, melted
Filling
24 ounces (670g) full-fat cream cheese, softened to room temperature
1 cup (200g) granulated sugar
3/4 cup (180g) full-fat sour cream (or full-fat yogurt)
1/2 cup (125g) creamy peanut butter*
2 teaspoons vanilla extract
3 large eggs
12 fun-size or 5 regular size Butterfinger candy bars, chopped
1/4 cup melted peanut butter for drizzling (optional)
Directions:
- Adjust oven rack to the lower third position and preheat the oven to 350F degrees. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
- Make the Oreo cookie crust:In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb. Stir the cookie crumbs and melted butter together in a medium sized bowl. Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photo above. Bake the crust for 7-8 minutes. Allow to slightly cool as you prepare the filling.
- Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl – about 3 full minutes until the mixture is smooth and creamy. Add the sour cream, peanut butter, and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs. Using a rubber spatula or large wooden spoon, fold in 3/4 of your chopped Butterfingers. The rest will be for decorating the top of the finished cheesecake.
- Pour the filling into the cooled crust. Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside. Click here to read more about my cheesecake water bath.
- Bake for 50-60 minutes or until the center is almost set.* Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim. Top with additional chopped Butterfingers and drizzle with melted peanut butter. Cut into slices and serve chilled.
- Cover leftover cheesecake and store in the refrigerator for up to 4 days. Freezes well up to 1 month, covered tightly. Thaw overnight in the refrigerator.
Triple Peanut Butter Cookie Pie (Using Reese’s and Peanut Butter M&Ms)
This recipe is courtesy of Averie Cooks
Ingredients:
1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
heaping 1/3 cup creamy peanut butter
1 cup all-purpose flour
pinch salt, optional and to taste
12 to 14 mini peanut butter cups
2/3 cup Peanut Butter M&Ms
Directions:
- Preheat oven to 350F. Spray a 9-inch pie dish with floured cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, peanut butter, vanilla, and whisk until smooth.
- Add the flour, optional salt, and stir until just combined; don’t overmix.
- Turn batter out into prepared pie dish, smoothing the top lightly with a spatula.
- Evenly insert the peanut butter cups into the batter, pushing them down so the top is almost flush with the surface of the dough.
- Evenly insert the M&Ms into the batter, pushing them down to anchor.
- Bake for about 28 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. If your pie has risen in the center, it will deflate as it cools. Allow pie to cool in pan for at least 30 minutes before slicing and serving; however, for optimal results, cool overnight because it gives the flavors a chance to marry and the pie to really set up fully. Pie will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months (color may leech from the M&Ms if you freeze it).
Milky Way Brownies
This recipe is courtesy of Le Crème De La Crumb
Ingredients:
1 cup butter
½ cup unsweetened cocoa powder
2 cups sugar
4 eggs
1 teaspoon vanilla
2 cups flour
1 bag Milky Way Bites, chopped
½ cup melted caramel
Instructions:
- Preheat oven to 375. In a small sauce pan melt butter. Stir in cocoa and vanilla. Add to a large bowl and mix in eggs, sugar and flour.
- Pour half the batter into an 8×8 pan lined with foil. Scatter chopped Milky Way bites over the batter. Top with remaining batter and bake 30-35 minutes or until an inserted toothpick comes out clean. Drizzle with melted caramel and allow to cool completely before serving.
Snickers Cupcakes
This recipe is courtesy of Annie’s Eats
Ingredients:
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For the filling:
24 fun-size Snickers bars, chopped
For the cupcakes:
½ cup Dutch-process cocoa powder
½ cup hot water
2 cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
¾ tsp. coarse salt
16 tbsp. unsalted butter
1½ cups sugar
2 large eggs plus 1 egg yolk
1¾ tsp. vanilla extract
2/3 cup sour cream, at room temperature
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For the frosting:
16 tbsp. unsalted butter, at room temperature
1 lb. confectioners’ sugar
1½ tsp. vanilla extract
1/3 cup caramel sauce
Pinch of coarse salt
2 tbsp. heavy cream
For the caramel sauce:
8 tbsp. unsalted butter, cut into pieces
1 cup sugar
1 cup heavy cream
¼ tsp. vanilla extract
Pinch of salt
For garnish:
8 fun-size Snickers bars, chopped
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Instructions:
- To make the cupcakes, preheat the oven to 350˚ F. Line standard cupcake pans with paper liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
- In a medium saucepan, combine the butter and the sugar over medium heat. Heat, stirring occasionally to combine, until the butter is melted. Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed, 4-5 minutes, until the mixture is cooled. Mix in the eggs and egg yolk, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.
- Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
- To make the caramel sauce, melt the butter in a heavy-bottomed saucepan over medium heat. Add the sugar and cook, stirring occasionally, until the sugar begins to foam a bit. It will look and smell like it’s on the verge of burning. Remove from the heat and add the heavy cream. Stir until the sauce is smooth (you may need to return it to the heat to smooth it out), then mix in the vanilla and salt. Let cool. (This can be stored in the refrigerator for up to 2 weeks.)
- To fill the cupcakes, cut a cone out of the center of each cupcake with a paring knife.
- To make the filling, combine the chopped Snickers bars in a bowl with 1/3-½ cup of the caramel sauce, and mix to coat. Drop a spoonful of the filling mixture into each cupcake.
- To make the frosting, add the butter to the bowl of an electric mixer. Beat on medium-high speed 1 minute until smooth. Blend in the confectioners’ sugar until smooth, 1-2 minutes. Mix in the vanilla, caramel sauce and salt until incorporated. (Note: the caramel sauce should be just warm enough that it is workable, but not warm enough to melt the butter in the frosting.) Add the heavy cream and whip on high speed until light and fluffy, about 3-4 minutes.
- Transfer the frosting to a pastry bag fitted with a decorative tip. Drizzle the frosted cupcakes with additional caramel sauce and garnish with chopped Snickers bars.