Butterfinger Cake

This cake is ridiculous. Absolutely… positively… dangerous….You should make it.

This is one of the more kid friendly recipes I have tried since I had Amelia. She helped me crack the eggs. She is an expert egg cracker. No lie. She helped me poke holes in the cake with straws, and when it came time for us to pour the condensed milk and caramel topping (yeah you heard me right) over the cake she looked like I had bought her a pony. She smiled her brightest smile and asked me when we could eat it.

I told her it had to cool. I thought the kiddo was gonna cry.

This cake is so moist. It is a recipe you should definitely have up your sleeve for pot lucks, family reunions, and for when company comes over.  It’s best when made the day before.

I hope that whatever readers I do have enjoy this cake as much as I have. It was so easy to make, and even easier to eat.

This recipe could also be customized to suit your favorite candy bars. I am already thinking up some alterations for variety. Heath Bars here I come! Recipe variations soon to come!

Butterfinger Cake

Ingredients:

1 box yellow cake mix, plus ingredients to make the cake ( I use the butter recipe yellow cake mix)

1 can sweetened condensed milk

1 jar Smucker’s caramel ice cream topping

1 (8oz) tub Cool-Whip

4 regular sized Butterfinger candy bars, crushed

Directions: 

Bake cake according to direction on the package.

While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it’s still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. (Try not to swoon too much!)

Allow cake to cool completely.

Sprinkle two candy bars over cake. Spread Cool Whip over the top, then sprinkle the remaining candy bars on tip. Chill.

Tip: I like to freeze the butterfingers and crush them right in the wrapper.

Salted Peanut Chews

I made these Peanut Chews for my husband. He LOVES peanut butter. He loves it so much that he eats it every day…throughout the day…

He is a peanut butter fiend. So, I figured this recipe was right up his alley! Believe me when I tell you that when he tried them he wanted to marry me all over again. lol

These Salted Peanut Chews are dangerous. The texture and flavors together are amazing, and just might drive you to eat the whole pan. I have to get them out of my house ASAP.

INGREDIENTS

Base:
1 1/2 cups all-purpose flour
2/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 egg yolks
3 cups miniature marshmallows

Topping:
2/3 cup corn syrup
1/4 cup butter or margarine
2 teaspoons vanilla
1 bag (10 ounces) peanut butter chips

2 cups crisp rice cereal

2 cups salted peanuts

INSTRUCTIONS

Makes 36 Bars
Prep Time: 35 Minutes

Start to Finish: 1 Hour 35 Minutes

1. Preheat oven to 350°F.  In a large bowl, beat all base ingredients except marshmallows with an electric mixer on low speed until crumbly.  Press mixture firmly in the bottom of an ungreased 13 X 9-inch pan.

2. Bake 12 to 15 minutes or until light golden brown.  Immediately sprinkle marshmallows over the base; Bake 1 to 2 minutes longer or until marshmallows just begin to puff.  Cool while preparing topping.

3. In a 3-quart saucepan, mix all topping ingredients except cereal and peanuts.  Heat over low heat, stirring constantly, just until chips are melted and mixture is smooth.  Remove from heat.  Stir in ceral and peanuts.  Immediately spoon warm topping overmarshmallows; spread to cover. Work quickly. The mixture will begin to harden!  Refrigerate until firm, about 45 minutes.  For bars, cut into 6 by 6 rows.

Enjoy!

Recipe and Photo courtesy of  Fabulous Foods.

Pretzel, Hershey Kiss, and M&M Bites

I am sharing this tried and true, simple candy recipe with you today, because before you know it Christmas will be here. I first had these little snacks years ago when a coworker brought them for a potluck at work. These little candy bites are perfect to give away as gifts or just as good to make and eat with your family around the holidays.

Helpful Hints: With all of the different kinds of Hershey Kisses and M&Ms that there are now, you can use any number of different flavor combinations with these. You can also use Rolo candies instead of Hershey Kisses, and there are plenty of other little chocolates/toppings that could be used in place of the kisses or M&Ms. And of course, with M&Ms, you can always coordinate the colors for a holiday or season.

Pretzel, Hershey Kiss, and M&M Bites

Pretzel snaps (or your favorite small pretzel)

Hershey Kisses

M&Ms

1. Place the pretzel squares on a baking sheet, and top each one with a Hershey Kiss.

2. Cook for 3 minutes in a 200 degree oven.

3. Press an M&M into the center of each Hershey Kiss. Refrigerate for approximately 15-20 minutes or until cool.

Just to show you how you can change up this recipe….Here is an awesome variation from Hersheys.com

KISSed Pretzel S’mores

• Miniature marshmallows
• Small pretzels(twisted)
• HERSHEY’S KISSES Brand Milk Chocolates

1. Heat oven to 350°F. Line cookie sheet with parchment paper or foil.

2. Place one pretzel for each pretzel s’more desired on prepared sheet. Top each pretzel with 3 marshmallows and another pretzel.

3. Bake 4 to 5 minutes or until marshmallows soften and begin to puff. Remove from oven and gently press chocolate on each top pretzel. Allow treats to sit several minutes in order for chocolate pieces to melt enough to adhere to pretzels and to soften slightly. Treats are best if eaten while chocolate piece is still soft.

You could also try doing this with M&M minis!

Pictures courtesy or Our Life in Food, and Hershey’s Kitchen.

S’mores Chocolate Bark

S’mores Chocolate Bark

6 ounces of milk chocolate
6 ounces of semi sweet chocolate
4 graham crackers broken into rough pieces
1 cup miniature marshmallows

Place a sheet of parchment or wax paper over a cookie sheet. Roughly chop the chocolate and place it in a double boiler or a glass bowl over a pot of water. Bring the water to a low boil and stir the chocolate until completely melted. Pour the melted chocolate over the parchment paper in a rough rectangle. Sprinkle the graham cracker pieces over the chocolate making sure to give each piece a little press. Do the same with the marshmallows and then leave the bark to set for at least two hours. You can also stick it in the fridge for about 30 minutes if you don’t want to wait 2 hours.

Photos and recipe courtesy of HIPPIE HIPPIE BAKES.

Strawberry-Banana Lollipops

When I saw Paula Deen make these lollipops on her show I just knew I would have to make them with my kid sisters, Savannah and Sierrah. These were a lot of fun, and they were easy for the most part. A lollipop mold would make them SUPER easy. The most difficult part was getting the lollipops poured into circles around the sticks before the syrup hardened. Have fun with this recipe. You use Jell-O in these lollipops, and you can use any flavor you like. We used strawberry-banana for the first batch, but I have since tried using Pina Colada, and they were even better! These would be an awesome idea for birthday party favors. I got 10 lollipops out of this recipe. My lollipops were a little on the larger side though. Next time I will go smaller.

Homemade Lollipops

Ingredients:

3/4 cup white sugar
4 tablespoon butter
1/2 cup light corn syrup
1 (3-ounce) box desired flavor of gelatin dessert
nonstick vegetable cooking spray

Special equipment:
10-20 lollipop sticks
Metal tablespoon measure
Candy thermometer

Directions:

Butter or spray nonstick vegetable cooking spray onto parchment lined cookie sheets. Arrange the lollipop sticks on each and set aside.

Cook’s Note: When measuring corn syrup, spray measuring cup with nonstick spray as corn syrup will pour out smoother.

In a small saucepan over medium heat add sugar, butter and corn syrup together until sugar has dissolved.

Slowly bring to a boil, stirring frequently. Insert a candy thermometer into syrup and continue cooking until temperature reaches 300 degrees F. Remove from heat. Stir in gelatin until smooth. Cook’s Note: This sugar syrup is very hot and can cause a painful burn!

Using a metal tablespoon and working quickly, drop heaping spoonfuls of lollipop syrup on end of each lollipop stick. Cool completely. Wrap each sucker in plastic wrap and store in an air tight container.

Prep Time – 8 minutes
Inactive Prep Time – 10 minutes
Cook Time – 10 minutes
Yield – 10 – 20 lollipops
Difficulty – Intermediate