Butterfinger Mason Jar Trifles

Oh. My. Goodness. 

I think I’ve found my new favorite dessert. 

These little babies are made by layering super rich and moist chocolate cake, peanut butter sauce, whipped cream, and crushed Butterfinger bars…all wrapped up in individual jars. 

Be sure to make them in advance so that the chocolate cake has time to soak up the peanut butter...so gooood!

The best part is that they are super easy to make and they’re portable. The perfect dessert for a summer picnic, or a great gift for a lucky friend! :)

Ingredients: 
{for the cake}
1 box Devil's Food cake mix

1 cup fat free Greek yogurt
1/2 cup water

1/2 cup coffee, cooled

{for the peanut butter sauce}
1/4 cup light corn syrup
2 tablespoons white sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/2 cup all natural peanut butter

{to assemble}
16 snack size Butterfinger bars, crushed

2 cartons (8 oz) whipped topping, thawed
8 pint-size mason jars

Directions:

• Preheat oven to 350 degrees.
• Combine cake mix, Greek yogurt, water, and coffee in a large mixing bowl. Batter will be very thick.
• Bake in a greased 9x13 inch pan for 25 minutes or until a toothpick inserted near the center comes clean (be careful not to over bake). Cool on a wire rack. Cut into ¾-inch pieces.
• To make the peanut butter sauce: melt corn syrup, sugar, vanilla, and butter over medium low heat. When sugar has dissolved, add peanut butter and stir until melted.
• In the bottom of each of 8 mason jars, place a few pieces of cake. You can crumble the cake in order to get it to fit into the bottom of the jar. Drizzle peanut butter sauce over the cake. Add a layer of whipped topping, and a sprinkling of crushed Butterfingers to each trifle. Repeat layers to fill jars, finishing with whipped topping and a few crushed Butterfingers. Refrigerate until ready to serve.

Peanut Butter M&M Cookies

Peanut butter + chocolate. 

Is there really anything better?

Our neighbors had a cookout over the weekend and I needed something easy and delicious to bring. I knew these cookies would be a big hit, and they were. They were still warm and gooey from the oven when I took them over….and seriously, is there anything better than a cookie still warm from the oven???

This is just one of those recipes that you need to have on hand at all times. Everyone loves a good peanut butter cookie.

This the the perfect go-to cookie when you're in need of a sweet treat. They are soft and slightly chewy...and oh so GOOD.

Peanut Butter M&M Cookies

Recipe adapted from Sally's Baking Addiction
Ingredients:

1 stick unsalted butter, room temperature

1/2 cup light brown sugar
1/4 cup sugar
1 egg
3/4 cup creamy all natural peanut butter
1 tsp vanilla extract
1 tsp baking soda
1 and 1/4 cups all purpose flour

1/4 tsp salt
1 and 1/2 cups M&Ms

Directions:

Preheat oven to 350 degrees.

In a large bowl, combine flour, baking soda, and salt.

Using a stand mixer with paddle attachment, cream the butter and sugars together on medium speed. Mix in the peanut butter, egg, and vanilla. Slowly mix in the flour mixture, making sure you don't over mix. Gently fold in the M&Ms. Chill the dough for at least 30 minutes. 

Drop chilled dough by tablespoonfuls onto ungreased cookie sheet. Bake for 9-10 minutes. The cookies will seem undercooked, but they will firm up as they cool.

Kit Kat Cheesecake Bars

Kit Kat plus cheesecake??? Um, yes please!! I came across these delicious Kit Kat

Cheescake Bars the other day and wanted to share this great recipe.

You already know I'm a huge fan of cheesecake bars...but this includes one of my absolute favorite candy bars.

Make these. You will love them. I promise.

Kit Kat Cheesecake Bars

Recipe adapted from Bakers Royale

Ingredients:

Crust

1 1/2 cups of graham cracker crumbs

1/2 cup sugar

8 tablespoons of butter

Cheesecake layer

12 oz fat free cream cheese

1 tbsp vanilla

1/4 cup sour cream

1/3 cup sugar

1 egg

6 Kit Kat packages

Chocolate layer

10oz. chocolate

8 tablespoons butter

Directions:

Preheat oven to 350 degrees. Line an 8x8 pan with foil.

To make crust

Place graham cracker crust and sugar in a bowl and toss to combine. Add in melted butter and mix to combine. Press mixture onto bottom of prepared pan. Bake for 7-10 minutes. Remove from oven and set aside to cool while making cheesecake portion.

To make cheesecake

Place all ingredients in a bowl and beat until fully combined and smooth; set aside. Place Kit Kat bars on top of crust. Pour cheesecake mixture over Kit Kat bars and bake for 30-35 minutes at 350 degrees. Remove from oven and set aside to cool.

To make chocolate layer

Place chocolate and butter in a heat proof bowl over (not on) simmering water, gently stir until chocolate is melted and butter is fully combined. Pour chocolate over baked cheesecake. Cool for at least 2 hours before serving.

Rolo Cheesecake Bars

I made these last Friday night for dinner party with some of our closest friends. Our sweet, smart, and gorgeous friend Keri just graduated from Nurse Anesthetist school and we had quite a celebration! They were a huge success with her and everyone else that tried them!   

This recipe is super easy. I mean, seriously...the hardest part is unwrapping all of the Rolos!  

These cheesecake bars are decadent, addicting, and insanely delicious. They are made with a chocolate brownie crust and a cheesecake layer sweetened with caramel sauce and stuffed with chopped up Rolos. 

Congrats Keri! We love you so much and are so proud of you!

Rolo Cheesecake Bars

Recipe adapted from Bakers Royal

Ingredients:

Crust

1 package brownie mix
1 egg
8 tablespoons of butter, melted (1 stick)

Cheesecake
1 8oz. cream cheese, softened
1/3 cup caramel sauce
1/3 cup sugar
1 egg
1 1/2 teaspoon vanilla extract
1 1/2 cup mini Rolos

Directions:

Cover inside of an 8x8 pan with enough foil for a one inch overhang on all sides. Cover foil with bake spray. Heat oven to 350 degrees.

To make crust
Place brownie mix and egg in a bowl. Add in melted butter and mix to combine. Press mixture onto bottom of prepared pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and set aside to cool while making cheesecake portion.

To make cheesecake
Place cheesecake, caramel sauce, sugar, egg and vanilla extract in a bowl and beat until fully combined and smooth. Add in Rolos and fold to combine. Pour mixture over crust and bake for 30-35 minutes. Remove from oven and set aside to cool. Refrigerate for at least 2 hours. Cut into bars.

Candy and Caramel Apple Pie

So I just realized that my last four posts had caramel in them...looks like I might have a problem!

This one however, is the BEST one yet. I pinned this a few months ago, thinking I would be able to make it for Thanksgiving. But since we spent ours honeymooning in Cabo...I needed another occasion to make it.

My uncle flew in from India to be here for our wedding and it has meant so much to have him here. We had a little farewell dinner for him and the whole family at our house last night and I figured this was the perfect time to make this!

Caramel, apples, pecans, and whip cream. What else do you need??

There are a lot of steps to this pie, but trust me, it is totally worth it! This is by far the best dessert I have made in a while!

Candy and Caramel Apple Pie

Recipe from Doughmesstic

Ingredients:

Crust:

1 1/2 c graham cracker crumbs

3 tbsp sugar

1/2 tsp cinnamon

1/3 cup butter, melted

3/4 cup caramel ice cream topping

1 c chopped pecans

Apple Filling:

5 Granny Smith apples (peeled, cored, sliced very thin)

5 tbsp butter

1/2 cup brown sugar

1/4 tsp salt

1 tsp cinnamon

Cream Cheese Topping:

8 oz. cream cheese

1 tsp vanilla

1 egg

1 tbsp lemon juice

1/4 cup sugar

Topping:

3/4 cup whipped cream

2 tbsp sugar

1/2 cup caramel ice cream topping

1/4 cup chopped pecans

Directions:

• Preheat oven to 375 degrees. 
• In a medium bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 9-inch spring form pan and up the sides. Bake for 6 to 8 minutes until golden in color. 
• Remove pan from oven and cool completely. 
• Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate crust while making apple filling. 
• In a large skillet over medium heat, melt butter and add brown sugar, salt and cinnamon. Add apples and stir. 
• Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. 
• Let cool for 10 minutes and pour into pie shell. 
• In a medium bowl, using a hand-held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell. 
• Reduce oven to 350 degrees. Bake for 30 minutes until an inserted knife comes out clean.
• Remove pie from oven and let cool. Refrigerate for 4 hours. 
• Let stand outside the refrigerator for 30 minutes. Top with whipped cream, caramel and pecans, and swirl with a knife.
  Slice and serve.

Butterfinger Caramel Bars

graham crackers. marshmallows. caramel. butterfinger. chocolate. 

layer.

chill.

devour.

repeat.

Butterfinger Caramel Bars (Recipe adapted from Cookies and Cups)

Ingredients:
9 graham crackers
2 cups mini marshmallows
1 (11 oz) bag Caramel bits
2 Tbsp milk
1 (10 oz) bag Butterfinger Bites, coarsely chopped
2 oz semi-sweet chocolate (for drizzle)

Directions:

• Line a 9x9 baking pan with foil, allowing foil to hang over the edge for easy removal.
• Spray foil with cooking spray.
• Place graham crackers on bottom of the pan, breaking to evenly fit.
• Sprinkle marshmallows evenly over graham crackers.
• Melt caramel and milk together in a microwave safe bowl for 1 minute. Stir and continue heating in 30 second intervals until melted.
• Pour caramel over the marshmallows and gently spread until evenly coated. The marshmallows will melt slightly, which is fine. Make sure to coat evenly so the caramel sticks to the graham crackers.
• Sprinkle chopped Butterfinger on top and and press the candies into the caramel/marshmallow mix.
• Melt semi-sweet chocolate in a microwave safe bowl on high power in 30 second intervals until melted.
• Drizzle semi-sweet chocolate on top of Butterfinger.
• Chill in refrigerator for 1 hour or until set. Cut into bars when ready to serve.

Twix Brownies

What comes to mind when you think of your favorite candy bar? Butterfinger, Snickers, Kit Kat...I mean there really is no such thing as a bad candy bar is there? 

But when it comes to favorites, for me, it's Twix! Mostly because of the shortbread.  And the caramel.  Plus the chocolate.  Okay, so I like all of it.  So naturally, I also liked the concept of the homemade Twix bar that's made with a shortbread base, a brownie layer, topped with a caramel layer and then topped with a chocolate layer.  Yup, you read that right...this is what I'm talking about!

The buttery shortbread layer, combined with the gooey caramel and fudgy brownie is so ammaaaazzingly delish! Just like eating a candy bar! They really do taste just like a Twix, and the brownies make them all the more delicious. :)

Twix Brownies

Recipe adapted from Jasey's Crazy Daisy

Ingredients:

Crust Layer

1 (12.8 oz.) package of Simply Sandies Shortbread Cookies

6 Tablespoons butter

Brownie Layer

1 box of brownie mix

2 eggs

1/4 cup water

1/2 vegetable oil

Caramel Layer

1 (14 oz.) bag of caramels

2 Tablespoons milk

Chocolate Topping

1/2 (11.5 oz.) bag milk chocolate chips

1 Tablespoons butter

1/8 cup milk

Directions:

Preheat oven to 350 degrees F. Line a 13x9 inch pan with foil for easier cutting.

Using a food processor, pulse cookies until they resemble sand. In a medium bowl, melt 6 Tablespoons butter. Add cookie crumbs, stirring until all crumbs are moist. Press into bottom of prepared pan.

Combine brownie mix, water, oil, and eggs in a large bowl. Pour batter on top of cookie crust and bake as directed. Cool.

Place caramels and milk in a saucepan and cook over medium-low heat until caramels are melted smooth and creamy, stirring constantly. Pour over cooled brownies. Spread the caramel evenly across the brownie surface. Let cool until set.

Melt chocolate, butter, and milk together in a saucepan over medium-low heat, stirring occasionally until melted and creamy. Pour over cooled caramel layer and spread evenly. Cool until set.