Homemade Butterfingers

Butterfingers are probably my favorite candy bar.  They have the best flavor and such a wonderful texture.  I did not have a clue how they were made, so when I came across a recipe for them on the internet, I could not resist trying it out!

Plus, with only 3 ingredients, how could you go wrong?

These things turned out great! If they didn’t taste exactly like butterfingers, they were darn close!  I think it’s cool that they use candy corn as an ingredient, but it sucks that I will only be able to make them in the fall!

Some of them covered with the chocolate really well and others were kind of lumpy, but it definitely did not take away from the taste.

I will probably end up making a bunch of these in the next month or so, so that I can get it out of my system for the rest of the year! 🙂

Major YUM!

Homemade Butterfingers

Adapted From: In Katrina’s Kitchen

– 3 cups candy corn

– 1 cup peanut butter

– chocolate for dipping

Melt candy corn in the microwave for about 60 seconds.  Check and stir returning to microwave for 15 second intervals until completely melted.

Add peanut butter and combine.  Return to microwave if necessary to incorporate until creamy.

Pour into a greased 8×8 pan and let cool about an hour.

Cut candy into desired shape and cover in melted chocolate.

Homemade Kit Kat Candy Bars

Poor Zack.  He’s been deprived.  He’s been asking me to make him some Homemade Kit Kats for months, but I’ve always either forgotten or decided to make something else.

Last night we were grocery shopping and he picked up a Kit Kat to put in our cart and I said, “okay, okay okay, I will make you some homemade ones when I get home.”

These things are difficult in some ways and easy in others to make.  They require no baking (the easy part), but they are nearly impossible to break into bars at the end (the hard part).

The end verdict: Zack says they were very good, but not too much like actual Kit-Kats…I guess I will keep trying.

You can see how poorly they broke up.  Some pieces wouldn’t break at all and others shattered.

A view of the bars still in the baking dish.  They look yummy to me. 🙂

Homemade Kit Kats

– 1 box square butter crackers (like Club crackers)

– 1 cup butter (2 sticks)

– 2 cups graham cracker crumbs

– 1 cup firmly packed brown sugar

– 1/2 cup white sugar

– 1/2 cup milk

– 2 1/4 cups milk chocolate chips

– 1 1/2 cup butterscotch chips

– 1 cup peanut butter chips

You need: a 13×9 inch baking dish, a smaller baking dish, plastic wrap, and cooking spray.

Spray the smaller pan with cooking spray and lay crackers edge-to-edge along the bottom.

Melt the butter in a saucepan and stir in the milk.

Add the sugars and bring to a boil.

Stir in the graham cracker crumbs and cook for 5 minutes.

Pour about 1/2 of the filling over the layer of crackers.

Make another layer of crackers in the same way as the first.

Pour the rest of the filling over your crackers.

Make a third layer of crackers on top.

Cover with cling wrap and put in the refrigerator to firm up (or freezer if you’re in a hurry).

Cut the pan of crackers into sticks after the candy has cooled and then returned to room temperature.

Melt the three kinds of chips in a double boiler, microwave, or candy melter until smooth and creamy.  Pay attention, because the butterscotch chips are difficult to get completely melted.

Cover a larger baking dish in plastic wrap.  Pour in a layer of chocolate and allow to set.

Arrange the bars you cut previously on top of the chocolate layer.

Coat the bars in another layer of chocolate, making sure to cover the tops and sides.

Once they’re set, break them up into bars.

Good luck!

Ice Cream Cone Cupcakes

I found this recipe and thought it was the cutest idea ever! These are the closest to ice cream that I will get.  I think they really do look like little ice cream scoops!

These are really easy to make and pretty quick, too.  If you’re making them for a group, though, you’re going to want to double or maybe even triple the recipe, though, because it only makes 8 cupcakes.

Also, listen to the directions (unlike me), let them cool COMPLETELY before trying to ice them.  I made the mistake of trying to ice them while they were still lukewarm and the icing still ran off in places as you can see in the picture below.  Oops.

Ice Cream Cone Cupcakes

– 2/3 cup all purpose flour

– 1 teaspoon baking powder

– 1/8 teaspoon salt

– 1/3 cup baking cocoa

– 2 tablespoons butter, softened

– 1/2 cup sugar

– 2/3 cup buttermilk

– 1/2 teaspoon vanilla extract

– 1 egg white

– 8 flat-bottomed ice cream cones

– colored sprinkles (optional)

– 8 maraschino cherries (optional)

Combine first 4 ingredients in a small bowl.  Set aside.

Beat butter and sugar in a large mixing bowl at medium speed with an electric mixer until creamy.  Add flour mixture and buttermilk alterately to butter mixture, beginning and ending with flour mixture; beat at low speed after each addition, just until blended.  Stir in vanilla.  Add egg white, mixing well.

Fill cones to within 1/2 inch of top; carefully place on an ungreased baking sheet.  Bake at 375 degrees for 35 minutes; cool completely on wire racks.  Spread evenly with frosting.  Top with colored sprinkles and a cherry if desired.  Serves 8.


– 2 tablespoons butter, softened

– 1 1/2 cups powdered sugar

– 2 tablespoons buttermilk

– 1 1/2 teaspoons vanilla extract

Beat butter and sugar at medium speed with an electric mixer until creamy.  Add buttermilk; beat until spreading consistency.  Stir in vanilla.  Makes about 2/3 cup.

Easiest Peanut Butter Cookies

Last night after dinner I got bored.  I didn’t have any homework or anything to do, so I decided to whip up a batch of peanut butter cookies.

Anyone can make peanut butter cookies.  They are so simple.  It took about 15 minutes from start to finish (including cleaning up).  Plus with only 3 very common household ingredients, they can be made without a special trip to the grocery store.

My mom used to make these all the time.  They probably contributed strongly to my obsession with peanut butter.

I really didn’t mind that the whole house smelled like peanut butter after these were baked either! 😉

Easiest Peanut Butter Cookies

– 1 cup peanut butter

– 1 cup sugar

– 1 egg

Mix ingredients together.  Spoon onto an ungreased cookie sheet.  Press with fork tines.  Bake at 350 degrees for ten minutes.

Enjoy! :)~

Two Ingredient Nondairy Milkshake

I’m lactose-intolerant like so many people of the world.  Unfortunately, this means no milkshakes.  I’ve found ways around other milk products (I use vanilla flavored almond milk with my cereal), but I hadn’t found a good alternative to ice cream to use in milkshakes.

My friend Brooke knows about my obsession with peanut butter and bananas, so she told me how she makes milkshakes.  What you see in the above picture is literally everything that you need (minus the blender).

I’d frozen bananas for other uses before, but never to use as the ice cream in a milkshake.  When bananas are blended after being frozen, they have a very similar consistency to ice cream.


To make these delicious milkshakes, slice up bananas thinly and lay them on a plate in a single layer and pop it in the freezer for a couple of hours.  When they are frozen solid, put them in the blender with a gob of peanut butter (no measuring required, just a gob).

Blend until milkshake-y.  That’s it.  If they are too thick, you can add a little milk to thin the consistency (unless you’re lactose intolerant like me!).

I am so happy that I learned about these! Such a wonderful and simple dessert.

Snickers Cheesecake

I had never made cheesecake before.  I had heard that it was difficult to make one without having it crack, but I had no idea how difficult it would be.

Mine was fine all through baking, but as soon as I took it out of the oven and put it on the cooling rack, it got a small crack in the center.  I wasn’t really worried about a small crack, because I knew I was putting caramel sauce and peanuts on it.

Then, after letting it sit for a while, I took the springform pan off that it had baked in and my entire beautiful cheesecake SPLIT IN HALF.

I was devastated.

I quickly stuck the entire thing in the refrigerator while trying to think of someway to fix it.  I called Mom and she said I should just cut it into cheesecake bars and nobody would even know.

So I did.  I think the bars turned out looking fine.

I also sent this with Zack to work for his company cookout.  Only one little piece was left afterwards, so people must not have been too turned off by its appearance.

Everyone said it was really good.  It has an Oreo cookie crust, actual Snickers bars baked into it and then the caramel drizzle and peanuts.

Here’s a picture of the Oreo crust.  It looks kind of like dirt in this picture.

The cut up Snickers bars that went in on top of the crust.

See?  Not too horrible. I will definitely do some research before I make another cheesecake on how to avoid cracks.

Snickers Cheesecake

Prep: 25 minutes.  Bake: 1 hr 5 minutes.  Chill: 4 hours.  Serves 10.


– 24 Oreo cookies

– 4 tbsp. unsalted butter, melted


– 3 8-oz packages cream cheese, at room temperature

– 3/4 cup sugar

– 3 large eggs, at room temperature

– 2 tsp. vanilla extract

– 1 cup lemon juice

– 1 tbsp. corn starch

– 3 regular sized Snickers bars, cut into 1/4″ slices

– 1/4 cup caramel sauce

– 1/4 cup roasted and salted peanuts

Make Crust: Preheat oven to 350 degrees.  Mist a 9-inch Springform pan with cooking spray.  Wrap bottom and sides with 2 large pieces of foil.  Crush cookies and mix in melted butter.  Press into an even layer in pan.  Bake until firm, 8-10 minutes.  Let cool.

Make filling: Place a roasting pan filled with 1-inch hot water on oven’s center rack.  Beat cream until smooth.  Add sugar; beat for 1 minute.  Beat in eggs.  Scrape down sides and bottom of bowl.  Beat in vanilla, lemon juice, and cornstarch.

Sprinkle Snickers over crust.  Pour batter into pan; place in water bath.  Bake until cake is set around the edges but still jiggles in the center, about 55 minutes.

I did some research and this is how it’s recommended to cool a cheesecake: Remove pan to a wire rack.  Let cool 10 minutes and take a knife around the edges to release it from the foil.  Allow the cheesecake to cool for another hour and then put the entire thing (still in pan) into the refrigerator overnight to fully chill. Then, remove the pan and the foil.  It shouldn’t crack that way.


Chocolate Covered Peanut Butter Pretzels

These are heaven.  There’s no other way to describe them.

I’ve seen a recipe for them popping up all over the internet lately and then my friend, Demeter, sent me the recipe telling me I should make them.

I am so glad I listened to her!

In case I haven’t mentioned it a thousand times before, peanut butter is my FAVORITE.  I also love chocolate and anything crunchy.  Those things make these the perfect little dessert for me.

I bought a Wilton chocolate melter last weekend and have been looking forward to trying it out.  It made dipping these in chocolate a breeze.  Every other time I have had to use melted chocolate, I’ve just melted in the microwave.  That’s such a pain because halfway through whatever you’re doing, the chocolate will harden and you’ll have to spend time re-melting it only for it to happen again.  Well, never again! I am so glad I bought the chocolate melter.  (okay, that’s enough sounding like an infomercial).

Demeter doesn’t know that I made these.  I can’t wait to surprise her with them.  I hope she likes them!

Chocolate Covered Peanut Butter Pretzels

1 cup creamy peanut butter

2 tbsp softened butter

½ cup powdered sugar

¾ cup brown sugar

bag of pretzels

1 bag semi sweet chocolate chips

Combine peanut butter and softened butter in a large bowl with an electric mixer. Add the sugars and mix to combine.

Break off pieces of the mix (enough to cover the bottom pretzel) and roll into a ball, then sandwich between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour.

Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals (stirring after each) until completely melted or use a chocolate melter to make it a lot easier. Remove the pretzel sandwiches from the freezer and quickly dip each halfway into the melted chocolate. Return to the tray and repeat with the remaining sandwiches. When all are dipped, return the tray to the freezer to set up completely. Store the sandwiches in the refrigerator until serving time.

Caramel Apple Tart

Yesterday I got to break into my bag of apples that I picked over the weekend (see Happy Fall!).  I decided to make this dessert mainly because it’s small.  It only yields 4 servings.

I tried out 6 new recipes yesterday and they all turned out well (that’s highly unusual)! They will all show up on here within the next couple of days.

This tart combines some of the best flavors of fall: apples, cinnamon, caramel and every season’s best flavor: sugar sweetness!

It’s really easy to make, but it somewhat time consuming, because you have to allow the dough to chill for about 30 minutes and then bake it for another 30 minutes.  If you have the time, though, I would definitely recommend it.

Zack and I ended up eating this entire thing after dinner.  That’s how good it was.

Our whole house smelled like apples and fall yesterday.  I loved it!  I cannot wait for October and for the leaves to start changing.  It’s such a beautiful time of the year!

Caramel Apple Tart

⅔ cup all purpose flour

1 tablespoon sugar

⅛ teaspoon salt

¼ cup cold butter, cubed

6½ teaspoons cold water

⅛ teaspoon vanilla extract


1½ cups chopped, peeled tart apples

3 tablespoons sugar

1 tablespoon all purpose flour


1 teaspoon sugar

¼ teaspoon ground cinnamon

2 tablespoons caramel ice cream topping

In a large bowl, combine the flour, sugar, and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes.

On a lightly floured surface, roll dough into a 10 inch circle. Transfer to a parchment paper-lined baking sheet. Combine the filling ingredients; spoon over pastry to within 2 inches of edges. Fold up edges of pastry over filling, leaving center uncovered.

Combine sugar and cinnamon; sprinkle over filling. Bake at 400 degrees for 25-30 minutes or until crust is golden and filling is bubbly. Using parchment paper, slide tart onto a wire rack. Drizzle with caramel topping and serve warm.

Happy fall!

Layered “Cupcake” Fudge Cups

Last weekend Zack and I went to Virginia Beach for a concert.  My closest friend from high school, Mackenzie goes to school in the area, so we decided to visit and have dinner with her.  I wanted to take her some goodies, so I made these.  I got the mini cupcake carrier from a local bake shop.

Mackenzie really enjoyed these fudge cups and said her neighbors did, too! 🙂

The bottom layer is milk chocolate fudge and the top layer is confetti fudge (white chocolate fudge with sprinkles).  I think they did end up looking kind of like cupcakes.  I like this dessert, because there are so many options.  You can make practically any flavor combination you want.  The recipe includes several varieties, but you can only limited by your imagination!

Cupcake Fudge Cups

– 2 tablespoons butter, melted (divided)

– 1 (14 oz) can of sweetened condensed milk (divided)

– Pinch of salt

– 1½ cups semi-sweet chocolate chips*

– 1½ cups white chocolate chips*

– 1 teaspoon vanilla extract (divided)

Flavor Variations:

– Peanut butter fudge: sub peanut butter morsels for white chocolate chips

– Butterscotch fudge: sub butterscotch morsels for white chocolate chips

– Fruity Fudge (strawberry, raspberry, orange, etc.): In white chocolate fudge, sub fruit flavored extract/flavoring of your choice for vanilla. Add a drop of food coloring to create color of fruit. Top with dark chocolate fudge for a ’choco dipped fruit’ taste or white chocolate fudge for a ’fruit and cream’ taste.

– Oreo fudge: Add ½ cup crushed Oreos to white chocolate fudge

– Confetti fudge: Add ¼ cup rainbow sprinkles to white chocolate fudge.

– Mix ins: add ½ cup nuts, toffee, dried cranberries, crushed peppermint, marshmallows, etc to your fudge.

Line a mini muffin/cupcake pan with baking cups.

Divide ingredients in half, as directed in recipe. Place 1 tablespoon of butter, 7 oz (half the can) of sweetened condensed milk, and a pinch of salt in 1 microwave safe bowl, and the other half in a second microwave safe bowl.

In the microwave, melt one bowl of the butter/milk mixture, about 30 seconds. Add 1½ cups of milk chocolate chips (or flavor of your choice).

Microwave until chocolate is completely melted, about 2-4 minutes on 50% power, taking out to stir every 30 seconds. Be careful not to burn your chocolate by overheating!

Once chocolate is melted, stir in ½ teaspoon of vanilla extract into each bowl, or choose an extract or flavoring of your choice, followed by any mix-ins if desired. Scoop fudge into mini muffin pans using a spoon or ice cream scoop.

Press down so the tops are flat. Place in the refrigerator, uncovered, to firm up.

While the bottom layer of your fudge cups are cooling, prepare white chocolate fudge (or second flavor of your choice). Repeat process above, using 1½ cups of white chocolate chips (or flavor of choice).

Remove milk chocolate fudge from fridge. Scoop the white chocolate fudge on top of milk chocolate fudge and smooth with a knife.

Garnish with toppings if desired. Refrigerate fudge cups for 2-3 hours, until firm, before serving.


Oreo Truffles

Okay, I have found it.  This is the easiest dessert in the world.  Two ingredients.  20 minutes tops (plus some time for chilling).  Done.

In the top picture, the Oreo truffles are surrounded by Chocolate Chip cookie brownies.  They were from a box mix, but still pretty good.  I think it may have been a Betty Crocker box mix, but I cannot remember for sure.  I made that platter to take to my friend’s wedding.  All of it got eaten.

Oreo Truffles

– 1 package single stuffed Oreo’s

– 8 oz cream cheese, softened

Crush 9 Oreos and set aside.  You can do this by sticking them in a Ziploc bag and using a rolling pin, or if you don’t have a rolling pin (I don’t) you can just use a glass and roll that over them until crushed.

Crush remaining 36 Oreos. Beat cream cheese until smooth and add 36 crushed Oreos.

Beat until well mixed.

Form into 1-inch balls and then roll in remaining crushed Oreos.

Refrigerate until firm.


This plate of truffles was the first batch I ever made.  I did not know how well they were going to turn out.  I thought, “two ingredients? just cream cheese and Oreo’s? it CAN’T be that easy.” Oh, but it is.  They’re also easy to dress up.  Just stick them in mini baking cups like I did in the top picture.  I like cute desserts.